Beyond <i>Saccharomyces</i>: Exploring the Bioethanol Potential of <i>Wickerhamomyces anomalus</i> and <i>Diutina rugosa</i> in Xylose and Glucose Co-Fermentation 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, Caio Roberto Soares Bragança

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