Thiamine increases the resistance of baker's yeast Saccharomyces cerevisiae against oxidative, osmotic and thermal stress, through mechanisms partly independent of thiamine diphosphate ‐bound enzymes

FEMS Yeast Research,Volume 14, Issue 8, Page 1249-1262, December 2014.

Source: FEMS Yeast Research - October 21, 2014 Category: Research Source Type: research