Article Versions Notes

Pielech-Przybylska K, Balcerek M, Dziekońska-Kubczak U, Pacholczyk-Sienicka B, Ciepielowski G, Albrecht Ł, Patelski P. The Role of Saccharomyces cerevisiae Yeast and Lactic Acid Bacteria in the Formation of 2-Propanol from Acetone during Fermentation of Rye Mashes Obtained Using Thermal-Pressure Method of Starch Liberation. Molecules. 2019; 24(3):610. https://doi.org/10.3390/molecules24030610

Pielech-Przybylska, Katarzyna, Maria Balcerek, Urszula Dziekońska-Kubczak, Barbara Pacholczyk-Sienicka, Grzegorz Ciepielowski, Łukasz Albrecht, and Piotr Patelski. 2019. "The Role of Saccharomyces cerevisiae Yeast and Lactic Acid Bacteria in the Formation of 2-Propanol from Acetone during Fermentation of Rye Mashes Obtained Using Thermal-Pressure Method of Starch Liberation" Molecules 24, no. 3: 610. https://doi.org/10.3390/molecules24030610

Pielech-Przybylska, K., Balcerek, M., Dziekońska-Kubczak, U., Pacholczyk-Sienicka, B., Ciepielowski, G., Albrecht, Ł., & Patelski, P. (2019). The Role of Saccharomyces cerevisiae Yeast and Lactic Acid Bacteria in the Formation of 2-Propanol from Acetone during Fermentation of Rye Mashes Obtained Using Thermal-Pressure Method of Starch Liberation. Molecules, 24(3), 610. https://doi.org/10.3390/molecules24030610