1) malt quality
麦芽品质
1.
Effect of kilning temperature on malt quality and enzyme activity;
焙焦温度对麦芽品质及酶活性影响
2.
The correlation between quality characteristics and the correlated malt quality was also discussed.
对１９８４～１９９２年的微型制麦分析结果以及气象因素、栽培措施对麦芽品质性状的影响进行了研究，讨论了品质性状间以及它们与麦芽品质的相关性。
3.
In this study,barley malts were processed by complete experiment,considering the eddects of initial languish temperature and kilning temperature on malt quality.
以甘啤4号大麦为实验材料,对麦芽干燥工艺过程的凋萎初始温度和焙焦温度,进行二因素三水平全面试验,通过分析测定麦芽关键品质指标,对啤酒大麦芽β-葡聚糖酶活与麦芽品质的关系进行了研究。
2) wort quality
麦芽汁品质
1.
Through the analysis of seeds quality of 12 wheat species, wort quality, and their correlativity, the relationship between seeds quality and wort quality was discussed.
对12个小麦品种进行籽粒品质、麦芽汁品质以及它们之间的相关性分析,得到籽粒品质与麦芽汁品质之间的相关关系。
4) malt quality
麦芽质量
1.
The main influencing factors of malt quality during the storage covered storage mode,storage temperature,ambient humidity,and storage time.
在贮存过程中,影响麦芽质量的环境条件主要是贮存方式、贮存温度、空气湿度、贮存时间。
2.
But there were many disadvantages of usual chemical methods, it can not bu used for malt quality evalution in time and completely because of complex operation and long operation time.
但现有的化学分析法由于操作步骤繁琐,时间长,往往无法及时、全面地评价麦芽质量。
5) Substituent for malt
麦芽代用品
6) mash goods
麦芽汁产品
补充资料：beta-D-麦芽糖八乙酸酯
分子式：C28H38O19
分子量：678.60
CAS号：22352-19-8
性质：密度1.37。熔点159-160°C。
分子量：678.60
CAS号：22352-19-8
性质：密度1.37。熔点159-160°C。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条