| 摘要 |
A process for the flavouring, by yeast treatment, of foodstuffs especially based on vegetable raw materials having little or no flavour, or of compositions based on such materials, in which the said foodstuffs are treated with a yeast culture or an acellular extract of the said yeasts, these yeasts displaying a low esterase activity. It also relates to foodstuffs obtained via this process. <IMAGE> |
