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Journal: Molecules, 2019
Volume: 24
Number: 610

Article: 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
Authors: by Katarzyna Pielech-Przybylska, Maria Balcerek, Urszula Dziekońska-Kubczak, Barbara Pacholczyk-Sienicka, Grzegorz Ciepielowski, Łukasz Albrecht and Piotr Patelski
Link: https://www.mdpi.com/1420-3049/24/3/610

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