DITRYCH, Maciej; DE SUTTER, Wouter; DE ROUCK, Gert; AERTS, Guido; ANDERSEN, Mogens Larsen. Influence of high concentrations of aldehydes added at mashing-in on beer flavor stability: no evidence for direct contribution to aged beer aldehydes. BrewingScience, [S. l.], v. 79, n. 5/6, p. 79–87, 2026. DOI: 10.23763/BrSc26-06ditrych. Disponível em: https://brewingscience.de/index.php/brewingscience/article/view/778. Acesso em: 30 jun. 2026.