amylin

英['æmɪlɪn] 美['æmɪlɪn]
  • 糊精,淀粉不溶素
    1. High content of macromolecular amylin and amylum was the main reason for beer hazes in its later stage.
      高含量大分子糊精和淀粉是引起啤酒后期浑浊的主要原因。