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Self-cloning baker's yeasts that accumulate proline enhance freeze tolerance in doughs

Tomohiro Kaino1, Tetsuya Tateiwa, Satomi Mizukami-Murata

  • 1Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0192, Japan.

Applied and Environmental Microbiology
|July 22, 2008
PubMed

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