Stuck at Work? Quantitative Proteomics of Environmental Wine Yeast Strains Reveals the Natural Mechanism of Overcoming Stuck FermentationAleksandra Szopinska,Eva Christ,Sébastien Planchon,Helmut König,Danièle Evers,Jenny RenautProteomics（2016）引用 13|浏览4暂无评分AI 理解论文溯源树样例生成溯源树，研究论文发展脉络Chat Paper正在生成论文摘要
