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Journal: FermentationVolume: 11Number: 204
Article: Beyond Saccharomyces: Exploring the Bioethanol Potential of Wickerhamomyces anomalus and Diutina rugosa in Xylose and Glucose Co-Fermentation
- Authors:
- Arthur Gasetta Batista1,
- Marcus Vinicius Astolfo da Costa1 and
- Caio Roberto Soares Bragança1,*
- et al.
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