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Evolved Saccharomyces cerevisiae strains exhibit superior freeze-thaw tolerance and frozen dough performance via multi-level adaptations

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Publication date: January 2026

Source: Food Research International, Volume 223, Part 1

Author(s): Tianzhi Qu, Chenwei Pan, Jian Chen, Jianghua Li, Anqi Chen

Publication date: January 2026Source: Food Research International, Volume 223, Part 1Author(s): Tianzhi Qu, Chenwei Pan, Jian Chen, Jianghua Li, Anqi Chen Read More

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