[1]
Kreim, J. et al. 2018. Enhancing Flavour Stability in Beer Using Biological Scavengers (Part 1: Methodology and Preliminary Trials). BrewingScience. 71, 1/2 (Feb. 2018), 12–17. DOI:https://doi.org/10.23763/BrSc18-02schildbach.