【摘要】 啤酒风味老化是一个复杂的物理化学变化过程,自由基理论为啤酒老化研究提供了新的思路与方法。日本学者 Kaneda 和 Uchida 已经利用电子自旋共振(ESR)技术建立了针对啤酒中自由基的测定方法,并对啤酒中自由基种类、酿造过程中自由基的变化等做了初步研究。更多还原

【Abstract】 Free radical theory provides a new way and means for the studying of beer flavor staling which is a complex process with lots of physi- cal or/and chemistry changes.Some Japanese scholar,Kaneda and Uehida,have estabhshed a method based on electron spin resonanee(ESR) to de- termine free radicals in beer and done pilot studies on species of flee radicals,variety of free radicals during brewing course and so on.更多还原