摘要
介绍了制麦过程中酶的变化情况及其作用。酶的变化特点是除大麦品性外 ,拟定制麦工艺不可忽视的重要因素。
The enzymatic changes were introduced during the malting process in the paper together with its functions. and its characteristic was another important factor for the malting process cxept for barley's quality and trait.
出处
《大麦科学》
2003年第3期43-45,共3页
Barley Science
