{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T06:15:34Z","timestamp":1790662534588,"version":"4.1.0"},"reference-count":58,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2019,2,9]],"date-time":"2019-02-09T00:00:00Z","timestamp":1549670400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100005632","name":"Narodowe Centrum Bada\u0144 i Rozwoju","doi-asserted-by":"publisher","award":["PBS2\/B8\/9\/2013"],"award-info":[{"award-number":["PBS2\/B8\/9\/2013"]}],"id":[{"id":"10.13039\/501100005632","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>This study set out to assess the acetone content in rye sweet mashes prepared using the thermal-pressure method of starch liberation, and to investigate the formation of 2-propanol during the fermentation process. In the first set of experiments, we evaluated the correlation between the color and the content of acetone and furfural in industrially produced sweet mashes (n = 37). The L * value was negatively correlated with the content of both acetone and furfural, while chromatic parameters a * and b * and the yellowness index (YI) had strong positive correlations with acetone (r &gt; 0.9) and furfural (r &gt; 0.8 for a * and r &gt; 0.9 for b * and YI). In the second set of experiments, we assessed the concentration of acetone and 2-propanol in distillery rye mashes, fermented by S. cerevisiae yeast and lactic acid bacteria. The influence of fermentation temperature on the formation of 2-propanol was also evaluated. The presence of 2-propanol in the post-fermentation media was confirmed, while a decrease in acetone content was observed. Fermentation temperature (27 \u00b0C or 35 \u00b0C) was found to have a significant effect on the concentration of 2-propanol in trials inoculated with lactic bacteria. The content of 2-propanol was more than 11 times higher in trials fermented at the higher temperature. In the case of yeast-fermented mashes, the temperature did not affect 2-propanol content. The acetone in the sweet mash was assumed to be a precursor of 2-propanol, which was found in the fermented mashes.<\/jats:p>","DOI":"10.3390\/molecules24030610","type":"journal-article","created":{"date-parts":[[2019,2,12]],"date-time":"2019-02-12T03:18:20Z","timestamp":1549941500000},"page":"610","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":20,"title":["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"],"prefix":"10.3390","volume":"24","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3107-8065","authenticated-orcid":false,"given":"Katarzyna","family":"Pielech-Przybylska","sequence":"first","affiliation":[{"name":"Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171\/173, 90-924 Lodz, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3731-8680","authenticated-orcid":false,"given":"Maria","family":"Balcerek","sequence":"additional","affiliation":[{"name":"Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171\/173, 90-924 Lodz, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9604-1127","authenticated-orcid":false,"given":"Urszula","family":"Dzieko\u0144ska-Kubczak","sequence":"additional","affiliation":[{"name":"Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171\/173, 90-924 Lodz, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9767-7429","authenticated-orcid":false,"given":"Barbara","family":"Pacholczyk-Sienicka","sequence":"additional","affiliation":[{"name":"Institute of Organic Chemistry, Faculty of Chemistry, Lodz University of Technology, Zeromskiego 116, 90-924 Lodz, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Grzegorz","family":"Ciepielowski","sequence":"additional","affiliation":[{"name":"Institute of Organic Chemistry, Faculty of Chemistry, Lodz University of Technology, Zeromskiego 116, 90-924 Lodz, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4669-7670","authenticated-orcid":false,"given":"\u0141ukasz","family":"Albrecht","sequence":"additional","affiliation":[{"name":"Institute of Organic Chemistry, Faculty of Chemistry, Lodz University of Technology, Zeromskiego 116, 90-924 Lodz, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Piotr","family":"Patelski","sequence":"additional","affiliation":[{"name":"Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171\/173, 90-924 Lodz, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2019,2,9]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Pielech-Przybylska, K., Balcerek, M., Nowak, A., Wojtczak, M., Czy\u017cowska, A., Dzieko\u0144ska-Kubczak, U., and Patelski, P. (2017). The effect of different starch liberation and saccharification methods on the microbial contaminations of distillery mashes, fermentation efficiency, and spirits quality. Molecules, 22.","DOI":"10.3390\/molecules22101647"},{"key":"ref_2","first-page":"5","article-title":"Maillard reaction products in food","volume":"2","author":"Michalska","year":"2007","journal-title":"Food Sci. Technol. Quality"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1007\/978-1-4899-1925-0_18","article-title":"Maillard reaction and food processing. Apllication aspects","volume":"Volume 434","author":"Shahidi","year":"1998","journal-title":"Process-Induced Chemical Changes in Food. Advances in Experimental Medicine and Biology"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"145","DOI":"10.1016\/j.foodchem.2010.02.031","article-title":"Development of the Maillard reaction in foods cooked by different techniques. Intake of Maillard-derived compounds","volume":"122","author":"Seiquer","year":"2010","journal-title":"Food Chem."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"364","DOI":"10.1016\/S0924-2244(01)00022-X","article-title":"A review of Maillard reaction in food and implications to kinetic modelling","volume":"11","author":"Martins","year":"2001","journal-title":"Trends Food Sci. Technol."},{"key":"ref_6","first-page":"573","article-title":"Melanoidins produced by the Maillard reaction: Structure and biological activity","volume":"128","author":"Wang","year":"2011","journal-title":"Food Chem. Changes during the extrusion of semolina in mixture with sugars."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"1512","DOI":"10.1111\/j.1365-2621.2006.01445.x","article-title":"Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions","volume":"43","author":"Wong","year":"2008","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"330","DOI":"10.15761\/IFNM.1000154","article-title":"Evidence to indicate that Maillard reaction products can provide selective antimicrobial activity","volume":"3","author":"Mu","year":"2016","journal-title":"Integr. Food Nutr. Metab."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"226","DOI":"10.1007\/BF00505872","article-title":"Inhibition of glycolysis by furfural in Saccharomyces cerevisiae","volume":"11","author":"Banerjee","year":"1981","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"769","DOI":"10.1042\/bj3630769","article-title":"Inhibition effects of furfural on alcohol dehydrogenase, aldehyde dehydrogenase and pyruvate dehydrogenase","volume":"363","author":"Modig","year":"2002","journal-title":"Biochem. J."},{"key":"ref_11","first-page":"33","article-title":"Industrial technologies used for the production of ethanol","volume":"14","author":"Balcerek","year":"2015","journal-title":"Acta Sci. Pol. Biotechnol."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1016\/S0960-8524(99)00160-1","article-title":"Fermentation of lignocellulosic hydrolysates. II: Inhibitors and mechanisms of inhibition","volume":"74","author":"Palmqvist","year":"2000","journal-title":"Bioresour. Technol."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"103","DOI":"10.1016\/j.biortech.2015.10.009","article-title":"Pretreatment of lignocellulose: Formation of inhibitory by-products and strategies for minimizing their effects","volume":"199","year":"2016","journal-title":"Bioresour. Technol."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"1661","DOI":"10.1128\/AEM.02797-12","article-title":"Biomass conversion inhibitors furfural and 5-hydroxymethylfurfural induce formation of messenger RNP granules and attenuate translation activity in Saccharomyces cerevisiae","volume":"79","author":"Iwaki","year":"2013","journal-title":"Appl. Environ. Microbiol."},{"key":"ref_15","first-page":"409","article-title":"Damages to naked and covered barley during harvester cropping","volume":"13","author":"Sadowska","year":"2006","journal-title":"Agr. Eng."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"939","DOI":"10.1007\/s00217-014-2398-2","article-title":"Effect of substrate type on sensory characteristics and antioxidant capacity of sunflower Maillard reaction products","volume":"240","author":"Karangwa","year":"2015","journal-title":"Eur. Food Res. Technol."},{"key":"ref_17","first-page":"147","article-title":"Mechanisms of pyrazine compounds formation and validation of raw material thermal processing during technological process based on the presence of pyrazine in raw spirits","volume":"13","year":"2010","journal-title":"Biotechnologia"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"45442","DOI":"10.1039\/C7RA09355A","article-title":"Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine","volume":"7","author":"Cui","year":"2017","journal-title":"RSC Adv."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"76","DOI":"10.1007\/s12010-015-1729-5","article-title":"Covalently immobilized laccase for decolourization of glucose-glycine Maillard products as colourant of distillery wastewater","volume":"177","author":"Singh","year":"2015","journal-title":"Appl. Biochem. Biotechnol."},{"key":"ref_20","first-page":"539","article-title":"Studies of the carbonyl compounds produced by sugar-amino acids reactions. I. Model systems","volume":"44","author":"Rooney","year":"1967","journal-title":"Cereal Chem."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"24","DOI":"10.17221\/6570-CJFS","article-title":"Changes during the extrusion of semolina in mixture with sugars","volume":"19","author":"Mansour","year":"2001","journal-title":"Czech J. Food Sci."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"288","DOI":"10.1002\/j.2050-0416.1937.tb05772.x","article-title":"The assimilation of nitrogen from amino acids by yeast","volume":"43","author":"Thorne","year":"1937","journal-title":"J. Inst. Brew."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"568","DOI":"10.1042\/bj0740568","article-title":"The mechanism of the formation of higher alcohols from amino acids by Saccharomyces cerevisiae","volume":"74","author":"Sentheshanmuganathan","year":"1960","journal-title":"Biochem. J."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"585","DOI":"10.1021\/jf60170a002","article-title":"Mechanism of major congener formation in alcoholic grain fermentations","volume":"18","author":"Reazin","year":"1970","journal-title":"J. Agric. Food Chem."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"233","DOI":"10.1007\/s00217-014-2323-8","article-title":"Influence of various yeast strains and selected starchy raw materials on production of higher alcohols during the alcoholic fermentation process","volume":"240","author":"Mikulski","year":"2015","journal-title":"Eur. Food Res. Technol."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1186\/s13068-017-0726-z","article-title":"Improving acetyl-CoA biosynthesis in Saccharomyces cerevisiae via the overexpression of pantothenate kinase and PDH bypass","volume":"10","author":"Liu","year":"2017","journal-title":"Biotechnol. Biofuels"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"984","DOI":"10.1016\/j.biotechadv.2016.05.011","article-title":"Microbial production of propanol","volume":"34","author":"Walther","year":"2016","journal-title":"Biotechnol. Adv."},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Choi, Y.J., Lee, J., Lee, J., Jang, Y.S., and Lee, S.Y. (2014). Metabolic engineering of microorganisms for the production of higher alcohols. MBio., 5.","DOI":"10.1128\/mBio.01524-14"},{"key":"ref_29","first-page":"901","article-title":"The microbiological situation of distilleries in Poland","volume":"19","author":"Broda","year":"2010","journal-title":"Pol. J. Environ. Stud."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"4158","DOI":"10.1128\/aem.63.11.4158-4163.1997","article-title":"Effects of lactobacilli on yeast-catalyzed ethanol fermentations","volume":"63","author":"Narendranath","year":"1997","journal-title":"Appl. Environ. Microbiol."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"10","DOI":"10.1186\/s13568-018-0536-0","article-title":"Influence of culture media, pH and temperature on growth and bacteriocin production of bacteriocinogenic lactic acid bacteria","volume":"8","author":"Yang","year":"2018","journal-title":"AMB Expr."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"171","DOI":"10.1038\/sj.jim.7000090","article-title":"Effects of acetic acid and lactic acid on the growth of Saccharomyces cerevisiae in a minimal medium","volume":"26","author":"Narendranath","year":"2001","journal-title":"J. Ind. Microbiol. Biotechnol."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"819","DOI":"10.1046\/j.1365-2672.2001.01311.x","article-title":"Effect of lactobacilli on yeast growth, viability and batch and semi-continuous alcoholic fermentation of corn mash","volume":"90","author":"Thomas","year":"2001","journal-title":"J. Appl. Microbiol."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1016\/j.tifs.2016.05.017","article-title":"Flavor of lactic acid fermented malt based beverages: Current status and perspectives","volume":"54","author":"Dongmo","year":"2016","journal-title":"Trends Food Sci. Technol."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"473","DOI":"10.1016\/j.ijfoodmicro.2008.10.017","article-title":"Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices International","volume":"128","author":"Surico","year":"2009","journal-title":"J. Food Microbiol."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"2330","DOI":"10.1002\/bit.23203","article-title":"Reduction of acetone to isopropanol using producer gas fermenting microbes","volume":"108","author":"Ramachandriya","year":"2011","journal-title":"Biotechnol. Bioeng."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"141","DOI":"10.2323\/jgam.6.141","article-title":"Studies on the microorganism producing isopropanol from acetone. Part 1. Certain facts concerning Lactobacillus brevis var","volume":"6","author":"Hoshino","year":"1960","journal-title":"hofuensis nov. var. J. Gen. Appl. Microbiol."},{"key":"ref_38","first-page":"973","article-title":"Correlation between chemical composition and sensory properties of Brazilian sugarcane spirits (cacha\u00e7as)","volume":"24","author":"Serafim","year":"2013","journal-title":"J. Braz. Chem. Soc."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"5","DOI":"10.1002\/jib.288","article-title":"The analysis of raw spirits\u2014A review of methodology","volume":"122","author":"Dymerski","year":"2016","journal-title":"J. Inst. Brew."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"29","DOI":"10.1016\/j.procbio.2018.08.014","article-title":"Effect of starch liberation method and initial pH of sweet mashes on higher alcohols content in distillates obtained from different starchy raw materials","volume":"73","author":"Balcerek","year":"2018","journal-title":"Process Biochem."},{"key":"#cr-split#-ref_41.1","unstructured":"European Parliament, Council of the European Union (2008). Regulation"},{"key":"#cr-split#-ref_41.2","unstructured":"(EC) No 110\/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576\/89. Off. J. Eur. Union, L39, 16-54."},{"key":"ref_42","unstructured":"(2019, February 03). Russian state standard GOST R 56389-2015, Rectified ethyl alcohol from food raw material \u201cClassic\u201d. Specifications. Available online: http:\/\/internet-law.ru\/gosts\/gost\/59786\/, 2015."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"6667","DOI":"10.1021\/jf060667q","article-title":"Sugar fragmentation in the Maillard reaction cascade: Isotope labeling studies on the formation of acetic acid by a hydrolytic \u03b1-dicarbonyl cleavage mechanism","volume":"54","author":"Devaud","year":"2006","journal-title":"J. Agric. Food Chem."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"1717","DOI":"10.1271\/bbb.70129","article-title":"Browning of furfural and amino acids, and a novel yellow compound, furpipate, formed from lysine and furfural","volume":"71","author":"Murata","year":"2007","journal-title":"Biosci. Biotechnol. Biochem."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"37","DOI":"10.3746\/pnf.2017.22.1.37","article-title":"Optimization of Maillard reaction in model system of glucosamine and cysteine using response surface methodology","volume":"22","author":"Arachchi","year":"2017","journal-title":"Prev. Nutr. Food Sci."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"15","DOI":"10.17268\/sci.agropecu.2016.01.02","article-title":"Kinetics of color development in glucose\/amino acid model systems at different temperatures","volume":"7","author":"Ibarz","year":"2016","journal-title":"Scientia Agropecuaria"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1080\/10408690590900117","article-title":"Coordinate contribution of lipid oxidation and Maillard reaction to the nonenzymatic food browning","volume":"45","author":"Zamora","year":"2005","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"3791","DOI":"10.1007\/s13197-017-2776-4","article-title":"Effect of different ripening stages on walnut kernel quality: Antioxidant activities, lipid characterization and antibacterial properties","volume":"54","author":"Amin","year":"2017","journal-title":"J. Food Sci. Technol."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"5791","DOI":"10.1021\/bi5006442","article-title":"Yeast alcohol dehydrogenase structure and catalysis","volume":"53","author":"Raj","year":"2014","journal-title":"Biochemistry"},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"7792","DOI":"10.1016\/S0021-9258(18)53028-3","article-title":"Inversion of the substrate specificity of yeast alcohol dehydrogenase","volume":"268","author":"Green","year":"1993","journal-title":"J. Biol. Chem."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"3729","DOI":"10.1128\/aem.61.10.3729-3733.1995","article-title":"A long-chain secondary alcohol dehydrogenase from Rhodococcus erythropolis ATCC 4277","volume":"61","author":"Ludwig","year":"1995","journal-title":"Appl. Environ. Microbiol."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"151","DOI":"10.2323\/jgam.6.151","article-title":"Studies on the microorganism producing isopropanol from acetone. Part 2. Enzyme investigation on the oxidation- reduction of Lactobacillus brevis var","volume":"6","author":"Hoshino","year":"1960","journal-title":"hofuensis. J. Gen. Appl. Microbiol."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"171","DOI":"10.1016\/S0168-1605(02)00537-8","article-title":"The effect of temperature and pH on the growth of lactic acid bacteria: A pH-auxostat study","volume":"85","author":"Adamberg","year":"2003","journal-title":"Int. J. Food Microbiol."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1007\/s00253-003-1532-z","article-title":"Effect of pH on Lactobacillus fermentum growth, raffinose removal, \u03b1-galactosidase activity and fermentation products","volume":"65","author":"LeBlanc","year":"2004","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"3406","DOI":"10.1128\/AEM.02668-10","article-title":"Adaptation of Lactobacillus plantarum IMDO 130201, a wheat sourdough isolate, to growth in wheat sourdough simulation medium at different pH values through differential gene expression","volume":"77","author":"Vrancken","year":"2011","journal-title":"Appl. Environ. Microbiol."},{"key":"ref_56","unstructured":"Francis, F.J., and Clydesdale, F.M. (1975). Food Colorimetry: Theory and Applications, AVI Publishing."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"321","DOI":"10.1007\/s00217-015-2542-7","article-title":"Comparison of fermentation results and quality of the agricultural distillates obtained by application of commercial amylolytic preparations and cereal malts","volume":"242","author":"Balcerek","year":"2016","journal-title":"Eur. Food Res. Technol."}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/24\/3\/610\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T12:30:53Z","timestamp":1760185853000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/24\/3\/610"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019,2,9]]},"references-count":58,"journal-issue":{"issue":"3","published-online":{"date-parts":[[2019,2]]}},"alternative-id":["molecules24030610"],"URL":"https:\/\/doi.org\/10.3390\/molecules24030610","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2019,2,9]]}}}