| 标题 |
[高分]
Effect of the Removal of Sensitive Proteins and Proanthocyanidins on the Colloidal Stability of Lager Beer |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of the American Society of Brewing Chemists 作者:I. McMurrough; R. Kelly; J. Byrne; M. O'Brien 出版日期:1992-04-01 |
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(2025-6-4)