KLOSE, Christina; SCHEHL, Beatus D.; ARENDT, Elke K. Protein Changes during Malting of Barley using Novel Lab-on-a-Chip Technology in Comparison to two-dimensional Gel Electrophoresis. BrewingScience, [S. l.], v. 61, n. 3/4, p. 56–65, 2008. Disponível em: https://brewingscience.de/index.php/brewingscience/article/view/488. Acesso em: 30 may. 2026.