BREWER'S YEAST OR BREWER'S YEAST EXTRACT WITH IMPROVED FLAVOR, PROCESS FOR PRODUCING THE SAME AND FLAVOR IMPROVING AGENT THEREFOR

• 1. 使用酵母提取物的啤酒风味饮料的香味改善方法以及改善香味后的啤酒风味饮料 [P] . 中国专利： CN101805676A . 2010-08-18
• 2. 鸡肉风味的粉状酵母提取物及其生产方法 [P] . 中国专利： CN102058086B . 2013.03.20
• 3. BREWER'S YEAST OR BREWER'S YEAST EXTRACT WITH IMPROVED FLAVOR, PROCESS FOR PRODUCING THE SAME AND FLAVOR IMPROVING AGENT THEREFOR [P] . 欧洲知识产权局专利： EP1437050A1 . 2004-07-14

  机译： 具有改良风味的BREWER'S酵母或BREWER'S酵母提取物，用于生产相同的和改良风味的代理商

• 4. Brewer' s yeast or brewer' s yeast extract with improved flavor, process for producing the same and flavor improving agent therefor [P] . 美国专利： US2004258800A1 . 2004-12-23

  机译： 具有改善的风味的啤酒酵母或啤酒酵母提取物，其制备方法和风味改善剂

• 5. BREWER’S YEAST OR BREWER’S YEAST EXTRACT WITH IMPROVED FLAVOR, PROCESS FOR PRODUCING THE SAME AND FLAVOR IMPROVING AGENT THEREFOR [P] . 世界知识产权组织专利： WO03028482A1 . 2003-04-10

  机译： 风味改善的酿酒酵母或酿酒酵母提取物，用于生产相同风味的调味品的代理商

• 1. Inclusion of Yeast Cultures (Saccharomyces cerevisiae) to Dairy Cows’ Urea-Treated Rice Straw Diets Improves Mozzarella Cheese Processing and Yield [J] . Stephen Odera, Olivier Basole Kashongwe, Patrick Muliro Simiyu, 食品与营养科学（英文） . 2020,第012期
• 2. Recovery of Residual Brewer’s Yeast by Electroactivation [J] . Ruslan Tarna, Elvira Vrabie, Irina Paladii, 食品与营养科学（英文） . 2021,第012期
• 3. Supplementation of Yeast Extract to Practical Diet Improves the Growth,Anti-Oxidative Capacity and Intestinal Morphology of Shrimp Litopenaeus vannamei [J] . MA Shuoli, WANG Xiaoxia, GAO Weihua, 中国海洋大学学报（英文版） . 2019,第004期
• 4. Co-Digestion of Vinasse with Brewer's Yeast for Biohydrogen and Methane Production in a Two-Stage Anaerobic Digestion Process [C] . Sureewan SITTIJUNDA, Alissara REUNGSANG Water and environment technology conference . 2019
• 5. Evaluation of Supplementing Brewer's Yeast to Lactating Dairy Cows [D] . Aubrey, Taylor Christine. 2017
• 6. Brewer’s Yeast Improves Blood Pressure in Type 2 Diabetes Mellitus [O] . Payam HOSSEINZADEH, Abolghassem DJAZAYERY, Seyed-Ali MOSTAFAVI, 2013
• 7. Development of New Type Sake Using Highly Flavor-Producing Sake-Yeast (Part 2) Pilot-Scale Brewing of New Type Sake Using The Improved Yeasts [O] . Toshihiko KOSEKI, Hiroto MORIOKA, Kouki TOBITUKA, 1997

• 1. β-Glucan Fiber from Spent Brewer’s Yeast Reduces Early Atherosclerosis Greater Than Psyllium in Hypercholesterolemic Syrian Golden Hamsters [J] . Thomas A. Wilson ,Damian A. Barbato ,Robert J. Nicolosi . 食品与营养科学（英文） . 2013,第5期
• 2. Isolation and Identification of Yeasts from Luzhou Flavor Daqu [J] . Xinzhi Cao ,Jianming You ,Hongmei Ming . 微生物学（英文） . 2015,第5期
• 3. 酵母风味强化剂—酵母抽提物生产及在溢美堂系列调味品中的应用 [C] . 李知洪 ,李沛 ,刘政芳 . 1999年新型风味料生产与应用研讨会 . 1999
• 4. 酵母提取物对鱼糜凝胶风味及品质的影响 [A] . 刘钰琪 . 2019