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The Discovery of Biological Enantioselectivity: Louis Pasteur and the Fermentation of Tartaric Acid---A Review and Analysis 150 Years Later
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The Enigma of Ferment: From the Philosopher's Stone to the First Biochemical Nobel Prize
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Science in the Brewery: Pure Yeast Culture and the Transformation of Brewing Practices in Germany at the End of the 19th Century
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