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1929•Journal of Biological ChemistryOpen access

THE NATURE OF THE ACIDS PRODUCED IN THE FERMENTATION OF MAIZE BY CLOSTRIDIUM ACETOBUTYLICUM

H. R. Stiles, William Harold Peterson, Edwin Broun Fred

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Key concepts: Clostridium acetobutylicum, Fermentation, Clostridium, Chemistry, Food science, Biochemistry, Microbiology, Biology

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