Cite
MLA Citation
James Bruner et al.. “Changes in Diacetyl and Amino Acid Concentration during the Fermentation of Dry-Hopped Beer: A Look at Twelve Saccharomyces Species and Strains.” Journal of the American Society of Brewing Chemists, vol. 81, 2023, pp. 242–254. http://access.bl.uk/ark:/81055/vdc_100181751105.0x000052