Proline accumulation in baker's yeast enhances high-sucrose stress tolerance and fermentation ability in sweet dough
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| Description | scientific article published on October 14, 2011 |
| Author/s |
author: Hiroshi Takagi |
| Publication date | October 14, 2011 |
| Language | English |
| Country of origin | |
| Wikipedia link | |
| Access work |
https://api.elsevier.com/content/article/PII:S016816051100599X?httpAccept=text/xml |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |