KUNZ, Thomas; WOEST, Heiko; LEE, Eon-Jeong; MÜLLER, Christian; METHNER, Frank-Jürgen. Improvement of the Oxidative Wort and Beer Stability by Increased Unmalted Barley Proportion. BrewingScience, [S. l.], v. 64, n. 7/8, p. 75–82, 2011. Disponível em: https://brewingscience.de/index.php/brewingscience/article/view/413. Acesso em: 30 may. 2026.