Yeast extracts typically intensify and round out flavors and provide intense meaty notes in appropriate applications.
适当使用酵母抽提物可以强化和柔和风味并提供肉风味。
Currently, there is considerable interest to produce very high 5-nucleotide-rich yeast extracts for use in flavor enhancement.
目前，有相当大的兴趣集中于生产很高的核苷酸含量的酵母抽提物用作风味强化剂。
Yeast extracts have also been discovered to reduce blandness in foods, for instance when salt content is reduced in sauces and soups.
酵母提取物也被发现，以减少食品中的平淡例如，当含盐量在减少酱汁和汤。
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