Valleriani, Angelo Angelo Valleriani, Theorie & Bio-Systeme, Max Planck Institute of Colloids and Interfaces, Max Planck Society;
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Wiechecki, K., Manohar, S., Silva, G., Tchourine, K., Jacob, S., Valleriani, A., et al. (2017). Integrative meta-analysis reveals that most yeast proteins are very stable. bioRxiv. doi:10.1101/165290.