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'''Category:''' Science
Alexandre, H. (2013). ''[[Flor yeasts of Saccharomyces cerevisiae—Their ecology, genetics and metabolism.]]'' International Journal of Food Microbiology.<br>
'''Language:''' English<br>
'''Category:''' Science
==B==
Bamforth, C. (2002). ''[[Nutritional aspects of beer—a review.]]'' Nutrition Research.<br>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science
Flinz, Th. (1878). [[Le progrès de la brasserie. Traité complet comprenant : le maltage, les meilleures méthodes de brassage, la fermentation et la conservation des bières (Pg 106-108). Office de publicité, Bruxelles.]]<br>
'''Language:''' French<br>
'''Category:''' Science, Fermentation
==K==
King, B. (1999). ''[[Changes in Bitterness as Beer Ages Naturally.]]'' Food Quality and Preference.<br>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science
Kufferath, H. (1936, b). ''[[Etude sur les Ferments Symbiotiques du Lambic - II.]]'' Le Petit Journal du Brasseur.<br>
'''Language:''' French<br>
'''Category:''' Science
'''Category:''' Science
Motizuki, M. et al. (2008). ''[[Effect of low pH on organization of the actin cytoskeleton in Saccharomyces cerevisiae.]]'' Biochimica et Biophysica Acta.<br>
'''Language:''' English<br>
'''Category:''' Science