No it doesn't do that at all. The paper shows that lager beer that is fermented relatively warm and then undergoes a diacetyl rest (15°C for 5 days) does not undergo significant changes during 1 moth of cold storage (either with yeat or without) as far as non-volatile substances suck as VDKs and acetaldehyde go. Bamforth himself openly admits that changes in volatile substances, which could have a very large impact on perceived flavor, were not investigated at all.
So I'd more accurately say that the study concludes that if you're a commercial brewery intent on producing a bland, light lager and only care about the most fundamental fermentation products but not aroma or flavor then cold storage for you is definitely useless.
Relatively warm? They used BSI Czech Lager yeast the manufacturer has two versions, paper doesn't specify which one was used but for either strain their 10C fermentation temp would have been in the low end of the range specified by the manufacturer...
BSI–800 Czech Lager 1
Apparent Attenuation: Medium to High
Flocculation: Medium
Fermentation Range: 48-60°F
Description: Original Czech Pilsner Lager strain. Somewhat dry with a malty finish.
Compares to WLP800 Pilsen Lager**
BSI–802 Czech Lager 2
Apparent Attenuation: High
Flocculation: Medium
Fermentation Range: 48-55°F
Description: Produces dry, crisp lagers with low diacetyl. Best for Bohemian pilsner lagers.
Compares to WLP802 Czech Budejovice Lager**