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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