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LEVURE CONTENANT CHROME [1 record]

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Record 1 2000-08-22

English

Subject field(s)
  • Food Industries
CONT

A method of producing a chromium yeast product having a high intracellular chromium content which is useful as a dietary chromium supplement is provided by treating an aqueous suspension of live yeast cells adjusted to an acidic pH in the range of 4 to about 7 with a water-soluble non-toxic chromium salt under essentially non-growth conditions for a period sufficient to permit the absorption of a significant amount of intracellular chromium ion by said yeast cells.

French

Domaine(s)
  • Industrie de l'alimentation

Spanish

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