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Q40111474-365BD2B0-4722-4600-AE27-4D3636D316A9
Q40111474-365BD2B0-4722-4600-AE27-4D3636D316A9
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http://www.wikidata.org/entity/statement/Q40111474-365BD2B0-4722-4600-AE27-4D3636D316A9
Stuck at work? Quantitative proteomics of environmental wine yeast strains reveals the natural mechanism of overcoming stuck fermentation.
P2860
Q40111474-365BD2B0-4722-4600-AE27-4D3636D316A9
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40111474-365BD2B0-4722-4600-AE27-4D3636D316A9
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37058619589e951292f4accd898c85fd79dbdb29
P2860
Proteomic analysis of a distilling strain of Saccharomyces cerevisiae during industrial grain fermentation.