T. Kunz, E.-J. Lee, V. Schiwek, T. Seewald, and F.-J. Methner, “Glucose – a Reducing Sugar? Reducing Properties of Sugars in Beverages and Food”, BrSc, vol. 64, no. 7/8, pp. 61–67, Aug. 2011, Accessed: Jul. 26, 2026. [Online]. Available: https://brewingscience.de/index.php/brewingscience/article/view/410