| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2169637 | Cryobiology | 2006 | 4 Pages |
Abstract
The influence of different yeast (Saccharomyces cerevisiae) cellular fractions was studied in an attempt to gain knowledge on the feasibility of trehalose crystallization in yeast cells. Certain constituents of S. cerevisiae cells inhibited/delayed trehalose crystallization upon humidification at high relative humidities.
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Authors
Luis Espinosa, Carolina Schebor, Pilar Buera, Silvia Moreno, Jorge Chirife,