Wackerbauer, Karl, et al. “Hydroxy Fatty Acids As Indicators for Ageing and the Influence of Oxygen in the Brewhouse on the Flavour Stability of Beer”. BrewingScience, vol. 56, no. 9/10, Oct. 2025, pp. 174-8, https://brewingscience.de/index.php/brewingscience/article/view/570.