Self-cloning baker's yeasts that accumulate proline enhance freeze tolerance in doughs. [electronic resource]

By: Contributor(s): Producer: 20080930Description: 5845-9 p. digitalISSN:
  • 1098-5336
Subject(s): Online resources: In: Applied and environmental microbiology vol. 74
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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