SPIELEDER, Elmar; KROTTENTHALER, Martin; BACK, Werner; FRANK, Oliver; LENCZYK, Marlies; THOMAS HOFMANN, Thomas Hofmann. On the Influence of the Malting and Brewing Process on the Amounts of Pronyl-L-Lysine, a Chemopreventive and Antioxidant Maillard Product in Melanoidins. BrewingScience, [S. l.], v. 59, n. 5/6, p. 105–112, 2006. Disponível em: https://brewingscience.de/index.php/brewingscience/article/view/516. Acesso em: 30 may. 2026.