Effect of alkaline and branched chain amino acids on fermentation performance of yeast during beer high gravity brewing

doi:10.11882/j.issn.0254-5071.2020.05.009

LIAO Jianqiao, LEI Hongjie, HUANG Hao, JIANG Tian, XU Huaide

China Brewing ›› 2020, Vol. 39 ›› Issue (5) : 44-48.

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China Brewing ›› 2020, Vol. 39 ›› Issue (5) : 44-48. DOI: 10.11882/j.issn.0254-5071.2020.05.009

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Effect of alkaline and branched chain amino acids on fermentation performance of yeast during beer high gravity brewing

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 39(5): 44-48 https://doi.org/10.11882/j.issn.0254-5071.2020.05.009

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