TY  - RPRT
TI  - Wine yeast phenomics: a standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions.
AU  - Peltier, E.
AU  - Bernard, M.
AU  - Trujillo, M.
AU  - Prodhomme, D.
AU  - Barbe, J.-C.
AU  - Gibon, Y.
AU  - Marullo, P.
PY  - 2017
DO  - 10.1101/191353
UR  - https://www.biorxiv.org/content/10.1101/191353v1
ID  - 10.1101/191353
ER  -