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Journal: Fermentation, 2025
Volume: 11
Number: 204
204
Article: Beyond Saccharomyces: Exploring the Bioethanol Potential of Wickerhamomyces anomalus and Diutina rugosa in Xylose and Glucose Co-Fermentation
Authors: by Arthur Gasetta Batista, 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
Link: https://www.mdpi.com/2311-5637/11/4/204

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