| 摘要 |
<p>Malt prodn. is accelerated by supporting the effect of enzymes formed naturally during malting process by external application of enzymes esp. amylases, proteases and zytases, and/or associated addns., as org. or inorg. salts and trace elments. Ag. soln. of enzymes may be sprayed over the grain and/or grain steeped in soln.</p> |
