纤维素热解(空气中)怎么会产生甲醇?降低酿造酒中的甲醇含量文献Mutation breeding of Saccharomyces cerevisiae with lower methanol content and the effects of pectinase, cellulase and glycine in sugar cane spirits;Reduction of Methanol in Brewed Wine by the Use of Atmospheric and Room-Temperature Plasma Method and the Combination Optimization of Malt with Different Adjuncts,查看更多