Freimüller Leischtfeld, S.; Hämmerli, A.; Lehmann, A.; Tönz, A.; Beck, B.M.; Wild, J.; Weis, S.; Neutsch, L.; Miescher Schwenninger, S.
Wickerhamomyces pijperi: An Up-And-Coming Yeast with Pectinolytic Activity Suitable for Cocoa Bean Fermentation. Appl. Microbiol. 2025, 5, 43.
https://doi.org/10.3390/applmicrobiol5020043
AMA Style
Freimüller Leischtfeld S, Hämmerli A, Lehmann A, Tönz A, Beck BM, Wild J, Weis S, Neutsch L, Miescher Schwenninger S.
Wickerhamomyces pijperi: An Up-And-Coming Yeast with Pectinolytic Activity Suitable for Cocoa Bean Fermentation. Applied Microbiology. 2025; 5(2):43.
https://doi.org/10.3390/applmicrobiol5020043
Chicago/Turabian Style
Freimüller Leischtfeld, Susette, Alexander Hämmerli, Armin Lehmann, Andrea Tönz, Barbara Maria Beck, Jessica Wild, Stefanie Weis, Lukas Neutsch, and Susanne Miescher Schwenninger.
2025. "Wickerhamomyces pijperi: An Up-And-Coming Yeast with Pectinolytic Activity Suitable for Cocoa Bean Fermentation" Applied Microbiology 5, no. 2: 43.
https://doi.org/10.3390/applmicrobiol5020043
APA Style
Freimüller Leischtfeld, S., Hämmerli, A., Lehmann, A., Tönz, A., Beck, B. M., Wild, J., Weis, S., Neutsch, L., & Miescher Schwenninger, S.
(2025). Wickerhamomyces pijperi: An Up-And-Coming Yeast with Pectinolytic Activity Suitable for Cocoa Bean Fermentation. Applied Microbiology, 5(2), 43.
https://doi.org/10.3390/applmicrobiol5020043
