Klose, C., Schehl, B. D., & Arendt, E. K. (2008). Protein Changes during Malting of Barley using Novel Lab-on-a-Chip Technology in Comparison to two-dimensional Gel Electrophoresis. BrewingScience, 61(3/4), 56-65. https://brewingscience.de/index.php/brewingscience/article/view/488