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==W==
Wieme, A. (2014). ''[[Identification of beer-spoilage bacteria using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry.]]'' International Journal of Food Microbiology.<br>
'''Language:''' English<br>
'''Category:''' Science
Witrick, K.T., et al. (2015). Comparison of Two Extraction Techniques, Solid-Phase Microextraction Versus Continuous Liquid–Liquid Extraction/Solvent-Assisted Flavor Evaporation, for the Analysis of Flavor Compounds in Gueuze Lambic Beer. Journal of Food Science.<br>
'''Language:''' English<br>
'''Category:''' Science
Witrick, K.T., et al. (2017). Acid and volatiles of commercially-available lambic
beers. Beverages, 3, 12.<br>
'''Language:''' English<br>
'''Category:''' Science
Witrick, K.T., et al. (2020). [https://res.mdpi.com/d_attachment/beverages/beverages-06-00031/article_deploy/beverages-06-00031.pdf Analysis of Lambic Beer Volatiles during Aging Using Gas Chromatography–Mass Spectrometry (GCMS) and Gas Chromatography–Olfactometry (GCO).] Beverages, 6, 20.<br>
'''Language:''' English<br>
'''Category:''' Science