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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
 
 
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Molecules 2019, 24(3), 611; https://doi.org/10.3390/molecules24030611
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