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 - Switzerland
doi 10.3390/molecules24030610
Full Text
Open PDFAbstract
Available in full text
Categories
Date
February 9, 2019
Authors
Publisher
MDPI AG