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Q40111474-5E67007B-1F94-4740-A6FC-AAB6B4A159D2
Q40111474-5E67007B-1F94-4740-A6FC-AAB6B4A159D2
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http://www.wikidata.org/entity/statement/Q40111474-5E67007B-1F94-4740-A6FC-AAB6B4A159D2
Stuck at work? Quantitative proteomics of environmental wine yeast strains reveals the natural mechanism of overcoming stuck fermentation.
P2860
Q40111474-5E67007B-1F94-4740-A6FC-AAB6B4A159D2
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http://www.wikidata.org/entity/statement/Q40111474-5E67007B-1F94-4740-A6FC-AAB6B4A159D2
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37058619589e951292f4accd898c85fd79dbdb29
P2860
Transcriptomic and proteomic approach for understanding the molecular basis of adaptation of Saccharomyces cerevisiae to wine fermentation.