Batista, A.G.; da Costa, M.V.A.; Cardozo, M.V.; Vargas, S.R.; Pereira, M.G.; D’Ávila, V.d.A.; Coelho, J.J.; Bragança, C.R.S.
Beyond Saccharomyces: Exploring the Bioethanol Potential of Wickerhamomyces anomalus and Diutina rugosa in Xylose and Glucose Co-Fermentation. Fermentation 2025, 11, 204.
https://doi.org/10.3390/fermentation11040204
AMA Style
Batista AG, da Costa MVA, Cardozo MV, Vargas SR, Pereira MG, D’Ávila VdA, Coelho JJ, Bragança CRS.
Beyond Saccharomyces: Exploring the Bioethanol Potential of Wickerhamomyces anomalus and Diutina rugosa in Xylose and Glucose Co-Fermentation. Fermentation. 2025; 11(4):204.
https://doi.org/10.3390/fermentation11040204
Chicago/Turabian Style
Batista, Arthur Gasetta, Marcus Vinicius Astolfo da Costa, Marita Vedovelli Cardozo, Sarah Regina Vargas, Marita Gimenez Pereira, Vinícius de Abreu D’Ávila, Janerson José Coelho, and Caio Roberto Soares Bragança.
2025. "Beyond Saccharomyces: Exploring the Bioethanol Potential of Wickerhamomyces anomalus and Diutina rugosa in Xylose and Glucose Co-Fermentation" Fermentation 11, no. 4: 204.
https://doi.org/10.3390/fermentation11040204
APA Style
Batista, A. G., da Costa, M. V. A., Cardozo, M. V., Vargas, S. R., Pereira, M. G., D’Ávila, V. d. A., Coelho, J. J., & Bragança, C. R. S.
(2025). Beyond Saccharomyces: Exploring the Bioethanol Potential of Wickerhamomyces anomalus and Diutina rugosa in Xylose and Glucose Co-Fermentation. Fermentation, 11(4), 204.
https://doi.org/10.3390/fermentation11040204
