Schneiderbanger J, Sacher B, Becker T. Determining the temperature optimum of cereal beta-amylase by introduction of the half-life method. BrSc [Internet]. 2026 Feb. 27 [cited 2026 Jun. 19];79(1/2):13-2. Available from: https://brewingscience.de/index.php/brewingscience/article/view/653