Fig. 5From: MAL62 overexpression and NTH1 deletion enhance the freezing tolerance and fermentation capacity of the baker’s yeast in lean doughCO2 production of yeast in lean dough before and after freeze–thaw. CO2 production was measured before (a) and after (b) freeze–thaw stress. Data are average of three independent experiments, and error bars represent ± SDBack to article page