WACKERBAUER, Karl; MEYNA, Stefan; MARRE, Sascha. Hydroxy fatty acids as indicators for ageing and the influence of oxygen in the brewhouse on the flavour stability of beer. BrewingScience, [S. l.], v. 56, n. 9/10, p. 174–178, 2025. Disponível em: https://brewingscience.de/index.php/brewingscience/article/view/570. Acesso em: 30 may. 2026.