TAKOI, Kiyoshi. Behaviour of hop-derived branched-chain fatty acids during fermentation and their sensory effect on hopped beer flavours. BrewingScience, [S. l.], v. 72, n. 11/12, p. 196–206, 2019. DOI: 10.23763/BrSc19-24takoi. Disponível em: https://brewingscience.de/index.php/brewingscience/article/view/258. Acesso em: 30 may. 2026.