Analysis of temperature-mediated changes in the wine yeast Saccharomyces bayanus var uvarum. An oenological study of how the protein content influences wine quality

Analysis of temperature-mediated changes in the wine yeast Saccharomyces bayanus var uvarum. An oenological study of how the protein content influences wine quality. Mu?oz-Bernal, E., Deery, M. J., Rodr?guez, M. E., Cantoral, J. M., Howard, J., Feret, R., Natera, R., Lilley, K. S., & Fern?ndez-Acero, F. J. Proteomics, 16(4):576–592, Feb, 2016.
bibtex

@Article{pmid26621492,
   Author="Mu?oz-Bernal, E.  and Deery, M. J.  and Rodr?guez, M. E.  and Cantoral, J. M.  and Howard, J.  and Feret, R.  and Natera, R.  and Lilley, K. S.  and Fern?ndez-Acero, F. J. ",
   Title="{{A}nalysis of temperature-mediated changes in the wine yeast {S}accharomyces bayanus var uvarum. {A}n oenological study of how the protein content influences wine quality}",
   Journal="Proteomics",
   Year="2016",
   Volume="16",
   Number="4",
   Pages="576--592",
   Month="Feb"
}

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