Transcriptome analysis reveals the protection mechanism of proanthocyanidins for Saccharomyces cerevisiae during wine fermentation
Crossref DOI link: https://doi.org/10.1038/s41598-020-63631-2
Published Online: 2020-04-21
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Li, Jingyuan
Zhu, Kaili
Zhao, Hongwei
Text and Data Mining valid from 2020-04-21
Version of Record valid from 2020-04-21
Article History
Received: 19 December 2019
Accepted: 31 March 2020
First Online: 21 April 2020
Competing interests
: The authors declare no competing interests.