Li, Jingyuan <br/><br/>
Transcriptome analysis reveals the protection mechanism of proanthocyanidins for Saccharomyces cerevisiae during wine fermentation.  [electronic resource] 

 -  Scientific reports  04 2020 
 - 6676 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>2045-2322 
<br/><br/><label>Standard No.: </label>10.1038/s41598-020-63631-2  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Down-Regulation--drug effects<br/>Fatty Acids--metabolism<br/>Fermentation--drug effects<br/>Gene Expression Profiling<br/>Gene Expression Regulation, Fungal--drug effects<br/>Gene Ontology<br/>Metabolic Networks and Pathways--drug effects<br/>Microbial Viability--drug effects<br/>Proanthocyanidins--pharmacology<br/>RNA, Messenger--genetics<br/>Saccharomyces cerevisiae--drug effects<br/>Thiamine--metabolism<br/>Up-Regulation--drug effects<br/>Vitamin B 6--metabolism<br/>Wine--microbiology