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Abstract The present communication reports on changes in the secondary and tertiary structures of native and apo-yeast alcohol dehydrogenase upon heating at 50 °C, as evident from circular dichroism (CD) studies. The presence of sugars provided significant protection with trehalose being the most effective.
Mehran Miroliaei +3 more
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Rôle of sugar osmolytes in the stabilization of yeast alcohol dehydrogenase during heat stress
Venus Ravanmehr
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А. Н. Решетилов +6 more
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