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Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality - Wannenmacher - 2018 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library
Analysis of flavour compounds in beer with extruded corn starch as an adjunct - He - 2018 - Journal of the Institute of Brewing - Wiley Online Library
Foods | Free Full-Text | Sensory and Olfactometry Chemometrics as Valuable Tools for Assessing Hops' Aroma Impact on Dry-Hopped Beers: A Study with Wild Portuguese Genotypes | HTML
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Analysis of flavour compounds in beer with extruded corn starch as an adjunct - He - 2018 - Journal of the Institute of Brewing - Wiley Online Library
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EN 14133:2003 - Foodstuffs - Determination of ochratoxin A in wine and beer - HPLC method with
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