PROCÉDÉ 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 LÉGUMES
A method for producing a high-zinc-content yeast extract, including extracting the high-zinc-content yeast extract by suspending zinc-containing yeast into a solution containing a carboxylic acid, a carboxylic acid salt, or both thereof to thereby obtain a suspension liquid, and separating a solid component and a liquid component of the suspension liquid； the high-zinc-content yeast extract； food； and an agent for maintaining and restoring a green color of vegetables.
