क्यूआर कोड

Enhancing Freezing Stress Tolerance through Regulation of the Ubiquitin–Proteasome System in <i>Saccharomyces cerevisiae</i>

The baking industry is experiencing significant growth, primarily due to the widespread adoption of frozen dough baking. However, this process can negatively impact the fermentation ability of yeast, as freezing can induce stress in yeast cells. This study reports the molecular interplay between the...

पूर्ण विवरण

में बचाया:
मुख्य लेखकों: Ryoya Tanahashi, Akira Nishimura, Kyoyuki Kan, Natsumi Ishizaki, Shiho Fujishima, Hisanori Endo, Hiroshi Takagi
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: MDPI AG 2024-06-01
श्रृंखला:Fermentation
विषय:
<i>Saccharomyces cerevisiae</i>
ubiquitin–proteasome system
frozen dough baking
ऑनलाइन पहुंच:https://www.mdpi.com/2311-5637/10/6/318
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