Thiamine increases the resistance of baker's yeastSaccharomyces cerevisiaeagainst oxidative, osmotic and thermal stress, through mechanisms partly independent of thiamine diphosphate-bound enzymes-Reference-Cited by-同舟云学术

Thiamine increases the resistance of baker's yeastSaccharomyces cerevisiaeagainst oxidative, osmotic and thermal stress, through mechanisms partly independent of thiamine diphosphate-bound enzymes

Published:2014-11-10 Issue:8 Volume:14 Page:1249-1262
ISSN:1567-1356
Container-title:FEMS Yeast Research
language:en
Short-container-title:FEMS Yeast Res

Author:

Wolak Natalia¹,Kowalska Ewa¹,Kozik Andrzej¹,Rapala-Kozik Maria¹

Affiliation:

1. Faculty of Biochemistry, Biophysics and Biotechnology; Jagiellonian University; Krakow Poland

Funder

National Science Centre, Poland

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,General Medicine,Microbiology

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