Proline accumulation in baker's yeast enhances high-sucrose stress tolerance and fermentation ability in sweet dough (Q45151287)
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scientific article published on 14 October 2011
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Proline accumulation in baker's yeast enhances high-sucrose stress tolerance and fermentation ability in sweet dough |
scientific article published on 14 October 2011 |
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Proline accumulation in baker's yeast enhances high-sucrose stress tolerance and fermentation ability in sweet dough (English)
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Yu Sasano
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Yutaka Haitani
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Iwao Ohtsu
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Jun Shima
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Hiroshi Takagi
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14 October 2011
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