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Journal: Appl. Microbiol., 2025
Volume: 5
Number: 43
43
Article: Wickerhamomyces pijperi: An Up-And-Coming Yeast with Pectinolytic Activity Suitable for Cocoa Bean Fermentation
Authors: by Susette Freimüller Leischtfeld, Alexander Hämmerli, Armin Lehmann, Andrea Tönz, Barbara Maria Beck, Jessica Wild, Stefanie Weis, Lukas Neutsch and Susanne Miescher Schwenninger
Link: https://www.mdpi.com/2673-8007/5/2/43

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