TAKOI, Kiyoshi. Influence of hop bitter acids and their derivatives on beer foam stability evaluated using customer-oriented Foam Collapse Time (FCT) method. BrewingScience, [S. l.], v. 74, n. 11/12, p. 141–150, 2021. DOI: 10.23763/BrSc21-14takoi. Disponível em: https://brewingscience.de/index.php/brewingscience/article/view/179. Acesso em: 30 may. 2026.