Valleriani, Angelo Angelo Valleriani, Theorie & Bio-Systeme, Max Planck Institute of Colloids and Interfaces, Max Planck Society;
BioRxiv Author Manuscript.pdf (全文テキスト(全般))
Wiechecki, K., Manohar, S., Silva, G., Tchourine, K., Jacob, S., Valleriani, A., & Vogel, C. (2017). Integrative meta-analysis reveals that most yeast proteins are very stable. bioRxiv. doi:10.1101/165290.