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Formulation to enhance the flavor metabolism of yeast and bacteria in fermentation systems sponge dough, beer and sourdough.
Formulation to enhance the flavor metabolism of yeast and bacteria in fermentation systems sponge dough, beer and sourdough.
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机译:配方可增强发酵系统中的酵母和细菌的风味代谢,使面团,啤酒和酸面团变甜。
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摘要
Method for increasing the flavor metabolism of yeast and / or bacteria comprising the step of adding to yeast and / or bacteria, at least one amino acid selected from the group consisting of leucine, valine, isoleucine and phenylalanine.
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