Wackerbauer, Karl, Stefan Meyna, and Sascha Marre. 2025. “Hydroxy Fatty Acids As Indicators for Ageing and the Influence of Oxygen in the Brewhouse on the Flavour Stability of Beer”. BrewingScience 56 (9/10): 174-78. https://brewingscience.de/index.php/brewingscience/article/view/570.