| 酵母抽提物的研究进展 |
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| 引用本文： | 郭永,庞宏建.酵母抽提物的研究进展[J].中国调味品,2010,35(12). |
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| 作者姓名： | 郭永 庞宏建 |
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| 作者单位： | 黄河水利职业技术学院; |
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| 摘 要： | 文章主要对酵母抽提物的定义、特性做了详细的论述,并对酵母抽提物的国内外生产与研究进展做了重点探讨,预测了在食品工业中酵母抽提物作为集营养、调味和保健为一体的新一代天然食品配料的未来发展趋势。
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| 关 键 词： | 酵母抽提物 研究进展 食品配料 |
Research progress of yeast extract |
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| GUO Yong,PANG Hong-jian.Research progress of yeast extract[J].China Condiment,2010,35(12). |
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| Authors: | GUO Yong PANG Hong-jian |
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| Affiliation: | GUO Yong,PANG Hong-jian(Yellow River Conservancy Technical Institute,Kaifeng 475003,China) |
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| Abstract: | In this article,the definition,characteristics of yeast extract were depicted in detail.as a new generation of high-level natural food ingredients with a set of nutrition,seasonings and health.the research progress and application of yeast extract were discussed. |
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| Keywords: | yeast extract research progress food ingredients |
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