PROCEDE DE PRODUCTION D'UN EXTRAIT DE LEVURE RICHE EN ZINC, EXTRAIT DE LEVURE RICHE EN ZINC ET AGENT DE CONSERVATION/RESTAURATION DE LA COULEUR VERTE POUR DES PRODUITS ALIMENTAIRES ET DES LEGUMES
A method for producing a high-zinc-content yeast extract, includingextracting the high-zinc-content yeast extract by suspending zinc-containingyeastinto a solution containing a carboxylic acid, a carboxylic acid salt, or boththereof tothereby obtain a suspension liquid, and separating a solid component and aliquidcomponent of the suspension liquid； the high-zinc-content yeast extract； food；and anagent for maintaining and restoring a green color of vegetables.
