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Journal: Appl. Microbiol., 2025
Volume: 5
Number: 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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