Strack, L. and Stahl, U. (2010) “Brewer’s Yeast Modification: Effects Both on Diacetyl Production and Alcohol Formation”, BrewingScience, 63(1/2), pp. 6–13. Available at: https://brewingscience.de/index.php/brewingscience/article/view/427 (Accessed: 30 May 2026).