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PEERJ.4037
PEERJ.4037
http://dx.doi.org/10.7717/PEERJ.4037
The sensitivity of the yeast, Saccharomyces cerevisiae, to acetic acid is influenced by DOM34 and RPL36A.
P356
Q44044440-DFFF0C5D-2CAF-4384-84EE-3A1F90DB1257
P356
PEERJ.4037
http://dx.doi.org/10.7717/PEERJ.4037