摘要
yeast through enzymatic hydrolysis and extraction. It isa quality, natural, nutritive and functional product. It is essential reaction materials of aminoacides and peptides in Maillard reaction. In the recent years, people pay more and more attentionto the study of the application of yeast essence to hot-processing flavor, and gradually spread it.
yeast through enzymatic hydrolysis and extraction. It is
a quality, natural, nutritive and functional product. It is essential reaction materials of amino
acides and peptides in Maillard reaction. In the recent years, people pay more and more attention
to the study of the application of yeast essence to hot-processing flavor, and gradually spread it.
出处
《中外食品》
2004年第12期52-54,共3页
Food global industry
