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

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Source: FEMS Yeast Research - October 21, 2014 Category: Research Authors: Natalia Wolak, Ewa Kowalska, Andrzej Kozik, Maria Rapala‐Kozik Tags: Research Paper Source Type: research