Wikidata

(Q51301321)

English

Heterologous expression of type I antifreeze peptide GS-5 in baker's yeast increases freeze tolerance and provides enhanced gas production in frozen dough.

scientific article published in December 2005

In more languages

Statements

title
Heterologous expression of type I antifreeze peptide GS-5 in baker's yeast increases freeze tolerance and provides enhanced gas production in frozen dough. (English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
16366681
retrieved
3 April 2018
reference URL
http://europepmc.org/abstract/MED/16366681

Identifiers

 
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