| 天然调味料──酵母抽提物的研究进展 |
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| 引用本文： | 晏志云,蔡奕文.天然调味料──酵母抽提物的研究进展[J].食品与发酵工业,1998,24(6):42-48. |
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| 作者姓名： | 晏志云 蔡奕文 |
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| 作者单位： | 华南理工大学食品与生物工程学院 |
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| 摘 要： | 着重论述了酵母抽提物的特性、在食品中的应用前景、制造方法、工业化生产中存在的问题及其解决方法，并对酵母抽提物的发展方向作一展望。
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| 关 键 词： | 酵母抽提物 特性 应用前景 制造方法 发展方向 |
Natural Flavouring Agents——Yeast Extract |
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| Yan Zhiyun,Cai Yiwen,Zhao Mouming,Peng Zhiying.Natural Flavouring Agents——Yeast Extract[J].Food and Fermentation Industries,1998,24(6):42-48. |
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| Authors: | Yan Zhiyun Cai Yiwen Zhao Mouming Peng Zhiying |
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| Abstract: | The characteristics of yeast extract, its appling prospect in food, producing method, problems existing in industrial production and solving methods were summerized, and also the developing direction was prospected. |
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| Keywords: | yeast extract characteristics appling prospect producing method developing direction |
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