Investigation of improvement of protein and colloid resistance of beer using immobilized enzyme preparations
The article presents the results of studying the possibility of obtaining and using an immobilized complex stabilizer to enhance the colloidal resistance of beer. The pH zones of action and temperature range of the immobilized enzyme preparation have been experimentally established. The result of th...
שמור ב:
| Main Authors: | , , , |
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| פורמט: | Article |
| שפה: | רוסית |
| יצא לאור: |
Maykop State Technological University
2018-03-01
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| סדרה: | Новые технологии |
| נושאים: | |
| גישה מקוונת: | https://newtechology.mkgtu.ru/jour/article/view/96 |
| תגים: |
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