Foaming and foam stabilization are significant to foam fluid.
起泡与稳泡是泡沫流体的重要特性。
There are harmful effect on the stabilization of fresh beer foam as releasing proteinase A from yeast.
酵母中蛋白酶A的释放对纯生啤酒的泡持性有不良影响。
There are harmful effect on the stabilization of fresh beer foam as releasing proteinase A from yeast.
酵母中蛋白酶A的释放对纯生啤酒的泡持性有不良影响。
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