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Thermal transitions were analyzed after freezing and thawing of two commercial baker's yeast cells of Saccharomyces cerevisiae having high and low tolerance to sugar. Yeast in stationary phase of growth were exposed to two cycles of freezing (20h and 4h) at −20°C after being exposed to various physical and chemical mild stresses and differential scanning calorimetry (DSC) runs were performed at 10°C/min...
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