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Adaptation of S. cerevisiae to fermented food environments reveals remarkable genome plasticity and the footprints of domestication



Adaptation of S. cerevisiae to fermented food environments reveals remarkable genome plasticity and the footprints of domestication

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Document Type: Article
Version: Published version
Date: 2018
This document is associated with a Creative Common license © The Author(s) 2018. Published by Oxford University Press on behalf of the Society for Molecular Biology and Evolution. This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited. For commercial re-use, please contact journals.permissions@oup.com
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