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The production of 2,3-butanediol by fermentation of high test molasses

Abbas Scharif Afschar, K.‐H. Bellgardt, Carlos Eduardo Vaz Rossell, A. Czok, K. Schaller

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Key concepts: 2,3-Butanediol, Acetoin, Fermentation, Butanediol, Klebsiella oxytoca, Food science, Chemistry, Sugar

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