Proline accumulation in baker's yeast enhances high-sucrose stress tolerance and fermentation ability in sweet dough

✍ Scribed by Yu Sasano; Yutaka Haitani; Iwao Ohtsu; Jun Shima; Hiroshi Takagi

• Book ID: 113647504
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 436 KB
• Volume: 152
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2011.10.004