1. The yeast in the brewery: Management - pure yeast cultures - propagation;Annemüller,2011
2. Compounds contributing to the characteristic aroma of malted Barley;Beal;Journal of Agricultural and Food Chemistry,1994
3. Cereal-based fermented foods and beverages;Blandino;Food Research International,2003
4. A review of flavour formation in continuous beer fermentations;Brányik;Journal of The Institute of Brewing,2008
5. Brewing: Science and practice;Briggs,2004