Water quality, acid added and wort boiling time were the main factors which affected the buffer capacity of wort on the condition that the main component of wort was given, and the bigger buffering capacity, the more higher alcohols content.

  • 在麦汁主要成分给定的情况下,水质、外加酸以及麦汁煮沸时间是影响麦汁缓冲容量的重要因素,缓冲容量愈大,高级醇含量愈高。

  • 互联网摘选 2025-01-20 13:02:10

    • 相关例句
    精确
    • 模糊
    • 词首
    • 词尾
    • 词义
    • 例句