Effect of non-enzymatic browning on flavour, colour and antioxidative activity of dark specialty malts - A review. Coghe, S., Derdelinckx, G., Delvaux, F. R.. BrewingScience - Monatsschrift für Brauwissenschaft, 57 (May/June 2004), pp. 25-38. view abstract | view article

Effects of pasteurization on aluminium content and aroma compound changes in beer. Ivusic, F., Nemet, Z., Berkovic, K., Gracin, L., Maric, V.. BrewingScience - Monatsschrift für Brauwissenschaft, 57 (May/June 2004), pp. 39-43. view abstract | view article