SCHÜTZ, M.; BACK, W. The influence of mash acidification on long-chain fatty acid content in wort determinated by a new developed method. BrewingScience, [S. l.], v. 58, n. 1/2, p. 6–10, 2005. Disponível em: https://brewingscience.de/index.php/brewingscience/article/view/550. Acesso em: 30 may. 2026.