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Q39134457-7EE33C35-358B-421E-8DA8-C6FD71A4E590
Q39134457-7EE33C35-358B-421E-8DA8-C6FD71A4E590
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http://www.wikidata.org/entity/statement/Q39134457-7EE33C35-358B-421E-8DA8-C6FD71A4E590
Impact of oxygenation on the performance of three non-Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae.
P2860
Q39134457-7EE33C35-358B-421E-8DA8-C6FD71A4E590
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39134457-7EE33C35-358B-421E-8DA8-C6FD71A4E590
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cc3e94013e2a6ab471761c115edd703078ea95bb
P2860
Transcriptomic and proteomic approach for understanding the molecular basis of adaptation of Saccharomyces cerevisiae to wine fermentation.