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Wine yeast phenomics: a standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions
View ORCID ProfileEmilien Peltier, Margaux Bernard, Marine Trujillo, Duyên Prodhomme, Jean-Christophe Barbe, Yves Gibon, Philippe Marullo
doi: https://doi.org/10.1101/191353