Wackerbauer K, Meyna S, Marre S. Hydroxy fatty acids as indicators for ageing and the influence of oxygen in the brewhouse on the flavour stability of beer. BrSc [Internet]. 2025 Oct. 27 [cited 2026 May 30];56(9/10):174-8. Available from: https://brewingscience.de/index.php/brewingscience/article/view/570