A normal intermediate in the fermentation (oxidation, metabolism) of sugar. The concentrated form is used internally to prevent gastrointestinal fermentation. (From Stedman, 26th ed) Sodium lactate is the sodium salt of lactic acid, and has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing...
For use as an alkalinizing agent.
University Hospital Pilsen, Pilsen, Czech Republic
Rana Ehab, Zagazig, Egypt
Samodzielny Publiczny Szpital Kliniczny nr 4, Klinika Ortopedii i Rehabilitacji, Lublin, Lubelskie, Poland
CHU de Besançon, Besancon, France
Radoud university medical center, Nijmegen, Netherlands
Radboud umc, Nijmegen, Netherlands
David Geffen School of Medicine at UCLA, Los Angeles, California, United States
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