Chemical methods for the reduction of the purine content of baker's yeast, a form of single-cell protein.
D000225:Adenine; D004044:Dietary Proteins; D005502:Food / Q000592:standards; D006147:Guanine; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D009994:Osmolar Concentration; D011687:Purines / Q000032:analysis; D012313:RNA / Q000032:analysis; D012441:Saccharomyces cerevisiae / Q000032:analysis
D004044:Dietary Proteins; D011687:Purines; D006147:Guanine; D012313:RNA; D000225:Adenine