Changes

Bibliography

6,525 bytes removed, 13:31, 13 February 2021

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Reverted edits by Matt (talk) to last revision by Adam

==A==

~~Alexandre~~Alfonzo, HA. et al. (2013). ''[[~~Flor_yeasts_of_Saccharomyces_cerevisiae—Their_ecology,_genetics_and_metabolism|Flor Yeasts~~ Diversity and technological potential of lactic acid bacteria of ~~Saccharomyces Cerevisiae— Their Ecology, Genetics and Metabolism~~wheat flours.]]'' ~~International Journal of~~ Food Microbiology.

'''Language:''' English

'''Category:''' Science

~~Alfonzo~~Alexandre, ~~A. et al~~H. (2013) . ''[[~~Diversity_and_technological_potential_of_lactic_acid_bacteria_of_wheat_flours.|Diversity~~ Flor yeasts of Saccharomyces cerevisiae—Their ecology, genetics and ~~Technological Potential of Lactic Acid Bacteria of Wheat Flours.~~metabolism]]'' International Journal of Food Microbiology.

'''Language:''' English

'''Category:''' Science

Antoine, M. (1909). ''[[ANTOINE_1909_Entente_sur_les_conditions_de_fabrication_des_bières_bruxelloises|Entente Sur le Prix et Conditions de Fabrication des Bières Bruxelloises.]]'' Le Petit Journal du Brasseur.

~~'''Language:''' French ~~

~~'''Category:''' Brewing, Commerce, History~~

Antoine, X. (1908). ''[[La Brasserie de Lambic.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''Category:''' ~~Brewing~~Science, ~~History, Science~~brewing

==B==

'''Category:''' Science

Beaumont, S. (2000). ''[[Long Live Lambic.]]'' The Celebrator Beer News.

'''Language:''' English

'''Category:''' History, Culture

Beaumont, S. (2002). ''[[A Beer Called Lambic.]]'' Saveur.

'''Language:''' English

'''Category:''' History, Culture

'''Category:''' Science

Bokulich, N. et al. (2012). ''[[Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale.]]'' PLOS ONE.

'''Language:''' English

'''Category:''' Science

==C==

~~Codvelle, H. (1907). ''[[CODVELLE_1907_Impresssions_d%27une_vente_de_lambic|Impresssions d'Une Vente de Lambic.]]'' Le Petit Journal du Brasseur. '''Language:''' French ~~ ~~'''Category:''' Commerce, History~~ ~~Codvelle, H. (1914). ''[[CODVELLE_1914_Les_brasseurs_bruxellois_et_la_réclame|Les Brasseurs Bruxellois et la Réclame.]]'' Le Petit Journal du Brasseur. '''Language:''' French ~~ ~~'''Category:''' Advertising, Commerce, History~~ ~~Codvelle, H. (1914). ''[[CODVELLE_1914_Ligue_des_brasseurs_et_marchands_de_bières_bruxelloises.pdf|Ligue des Brasseurs et Marchands de Bières Bruxelloises.]]'' Le Petit Journal du Brasseur. '''Language:''' French ~~ ~~'''Category:''' Brewing, Commerce, History~~ Conterno, L. (2013). ''[[~~Overview_of_Dekkera_bruxellensis_behaviour_in_an_ethanol-rich_environment_using_untargeted_and_targeted_metabolomic_approaches.|~~Overview of Dekkera ~~Bruxellensis Behaviour~~ bruxellensis behaviour in an ~~Ethanol~~ethanol-~~Rich Environment Using Untargeted~~ rich environment using untargeted and ~~Targeted Metabolomic Approaches~~targeted metabolomic approaches.]]'' Food Research International.

'''Language:''' English

'''Category:''' Science

Crauwels, S. (2015). Assessing ~~Genetic~~ genetic and ~~Phenotypic Diversity~~ phenotypic diversity of Brettanomyces ~~Yeast~~yeast. Thesis, KU Leuven.

'''Language:''' English

'''Category:''' Science

Crauwels, S. et al. (2015). ''[[~~Comparative_phenomics_and_targeted_use_of_genomics_reveals_variation_in_carbon_and_nitrogen_assimilation_among_different_Brettanomyces_bruxellensis_strains.|~~Comparative ~~Phenomics~~ phenomics and ~~Targeted Use~~ targeted use of ~~Genomics Reveals Variation~~ genomics reveals variation in ~~Carbon~~ carbon and ~~Nitrogen Assimilation Among Different~~ nitrogen assimilation among different Brettanomyces ~~Bruxellensis Strains~~bruxellensis strains.]]'' Applied Microbial and Cell Physiology.

'''Language:''' English

'''Category:''' Science

Curtin, C. (2013). ''[[~~Impact_of_Australian_Dekkera_bruxellensis_strains_grown_under_oxygen-limited_conditions_on_model_wine_composition_and_aroma.|~~Impact of Australian Dekkera ~~Bruxellensis Strains Grown Under Oxygen~~bruxellensis strains grown under oxygen-~~Limited Conditions~~ limited conditions on ~~Model Wine Composition~~ model wine composition and ~~Aroma~~aroma.]]'' Food Microbiology.

'''Language:''' English

'''Category:''' Science

==D==

Daenen, L. et al. (~~2007~~2008). ''[[~~Screening and evaluation~~ Evaluation of the ~~glucoside hydrolase activity~~ Glycoside Hydrolase Activity of a Brettanomyces Strain on Glycosides from Sour Cherry (Prunus cerasus L.) Used in ~~Saccharomyces and Brettanomyces brewing yeasts~~the Production of Special Fruit Beers.]]'' ~~Journal~~ Federation of ~~Applied Microbiology~~European Microbiological Societies.

'''Language:''' English

'''Category:''' Science

Daenen, L. et al. (~~2008~~2007). ''[[~~Evaluation~~ Screening and evaluation of the ~~Glycoside Hydrolase Activity of a~~ glucoside hydrolase activity in Saccharomyces and Brettanomyces ~~Strain on Glycosides from Sour Cherry (Prunus cerasus L.) Used in the Production of Special Fruit Beers~~brewing yeasts.]]'' ~~Federation~~ Journal of ~~European Microbiological Societies~~Applied Microbiology.

'''Language:''' English

'''Category:''' Science

De ~~Cort~~Keersmaecker, ~~S. et al~~J. (~~1994~~1996). ''[[~~Localization and Characterization~~ The Mystery of ~~α-Glucosidase Activity in Lactobacillus brevis~~Lambic Beer.]]'' ~~Applied and Environmental Microbiology~~Scientific American.

'''Language:''' English

'''Category:''' History, Culture, Science

De Keersmaecker, J. (1996). ''[[Les Secrets des Bières Lambic.]]'' Pour la Science.

'''Language:''' French

'''Category:''' History, Culture, Science

~~De Keersmaecker, J. (1996). ''[[The Mystery of Lambic Beer.]]'' Scientific American. ~~

~~'''Language:''' English ~~

~~'''Category:''' History, Culture, Science~~

~~De Keersmaeker-Carlier, B. (1914). ''[[DE_KEERSMAEKER-CARLIER_1914_Traction_automobile_en_brasserie|La Traction Automobile en Brasserie.]]'' Le Petit Journal du Brasseur. ~~

~~'''Language:''' French ~~

~~'''Category:''' Commerce, History~~

De Keukeleire, M. (1990). ''[[Quand le Lambic Se Fabriquait à Bruxelles.]]'' Les Cahiers de la Fonderie.

'''Category:''' History, Culture

~~De Rouck~~Delplancq, ~~G., et al~~T. (~~2014~~1996). ''[[~~Analytical profiling of Belgian Kriek beers~~Les Brasseurs du Lambic: Données Historiques et Géographiques.]]'' ~~EBC Symposium in Beer Mix Beverages~~Archives et Bibliothèques de Belgique. '''Language:''' ~~English~~French '''Category:''' ~~Science~~History, Culture, Geography

~~De Souza Liberal~~Derdelinckx, AG.~~T.,~~ et al. (~~2012~~2006). ''[[~~The yeast Dekkera bruxellensis genome contains two orthologs~~ Mechanisms of Microbiological Stability of ~~the ARO10 gene encoding for phenylpyruvate decarboxylase~~Brewery Acid Tolerant Microorganisms.]]'' ~~World Journal of Microbiolical Biotechnology~~Cerevisia.

'''Language:''' English

'''Category:''' Science

~~Delplancq, T. (1996). ''[[Les Brasseurs du Lambic: Données Historiques et Géographiques.]]'' Archives et Bibliothèques de Belgique. ~~

~~'''Language:''' French ~~

~~'''Category:''' History, Culture, Geography~~

Derdelinckx, G. et al. (1992). ''[[Refermentation in Bottles and Kegs: A Rigorous Approach.]]'' Brauweit International.

'''Category:''' Science

~~Derdelinckx~~De Cort, GS. et al. (~~2006~~1994). ''[[~~Mechanisms~~ Localization and Characterization of ~~Microbiological Stability of Brewery Acid Tolerant Microorganisms~~α-Glucosidase Activity in Lactobacillus brevis.]]'' ~~Cerevisia~~Applied and Environmental Microbiology.

'''Language:''' English

'''Category:''' Science

'''Language:''' French

'''Category:''' Culture, History

~~Johnson, G. M. (1895). ''[[Brewing in Belgium and Belgian Beers.]]'' Journal of the Institute of Brewing. ~~

~~'''Language:''' English ~~

~~'''Category:''' Science, History~~

~~Johnson, G. M. (1914). ''[[JOHNSON_1914_Réclame_pour_la_vente_de_la_bière|La Réclame pour la Vente de la Bière.]]'' Le Petit Journal du Brasseur. ~~

~~'''Language:''' French ~~

~~'''Category:''' Advertising, History~~

~~Jordens, Robert (1907). ''[[Préparation du Krieken-Lambic.]]'' Le Petit Journal du Brasseur. ~~

~~'''Language:''' French, English ~~

~~'''Category:''' Brewing, History~~

==K==

King, B. (1999). ''[[Changes in Bitterness as Beer Ages Naturally]].'' Food Quality and Preference.

'''Language:''' English

'''Category:''' Science

Kufferath, H. (1936, b). ''[[Etude sur les Ferments Symbiotiques du Lambic - II]].'' Le Petit Journal du Brasseur.

'''Language:''' French

'''Category:''' Science

'''Language:''' English

'''Category:''' Science

~~Lindemans, P. (1945). ''[[Het Bier en het Brouwersambacht.]]'' Eigen Schoon en de Brabander. ~~

~~'''Language:''' Dutch ~~

~~'''Category:''' History, Science~~

Lodahl, M. (1995). ''[[Belgium... A Land Of Endless Riches.]]'' Zymurgy.

'''Category:''' Science

Martens, H. et al. (1991). ''[[Wort Enterobacteria and Other Microbial Populations Involved During the First Month of Lambic Fermentaion.]]'' Journal of the ~~Institute~~ Instutute of Brewing.

'''Language:''' English

'''Category:''' Science

Martens, H. et al. (1992). ''[[Synthesis of Aroma Compounds by Wort Enterobacteria During the First Stage of Lambic Fermentation.]]'' Journal of the ~~Institute~~ Instutute of Brewing.

'''Language:''' English

'''Category:''' Science

Matucheski, M. (1992). ''[[The Legend of the Wild and Dirty Rose.]]'' Proceedings of the AHA Conference.

'''Language:''' English

'''Category:''' Science, Brewing, Cultural Awareness

'''Language:''' Dutch

'''Category:''' Culture, History, Girardin

~~Mineur, E. (1905). ''[[La Vogue du Lambic.]]'' Le Petit Journal du Brasseur. ~~

~~'''Language:''' French ~~

~~'''Category:''' Culture, History~~

Mineur, E. (1909). ''[[A Propos du Lambic.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''Category:''' Culture, History

~~Mineur, E. (1914). ''[[MINEUR_1905_Le_brassage_à_façon|La Brassage a Façon.]]'' Le Petit Journal du Brasseur. ~~

~~'''Language:''' French ~~

~~'''Category:''' Brewing, History~~

Moreau & Levy, - (1905). ''[[Fermentation des Bières.]]'' Béranger Ch., Paris.

'''Language:''' English

'''Category:''' Science

~~Provincie Vlaams-Brabant Dienst Erfgoed, 2016. [["Twee Eeuwen Biercultuur In De Zennevallei" (Two Centuries of Beer Culture in the Senne Valley) exhibition guide.]] ~~

~~'''Language:''' Dutch ~~

~~'''Category:''' Culture, History~~

~~==Q==~~

~~Quintens, Patricia. (1996) Bier En Brouwerijen Te Brussels. [http://www.amvb.be/?page=118&section=40 AVMB.] ~~

~~'''Language:''' Dutch ~~

~~'''Category:''' History, Culture, Geography~~

==R==

Rossi, S. et al. (2014). ''[[Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography–mass spectrometry.]]'' Journal of the Science of Food and Agriculture.

'''Language:''' English

'''Category:''' Science

De Rouck, G., et al. (2014). ''[[Analytical profiling of Belgian Kriek beers.]]'' EBC Symposium in Beer Mix Beverages.

'''Language:''' English

'''Category:''' Science

==S==

Scholtes, C. et al. (2015). Occurrence of Theaspirane and its Odorant Degradation Products in Hop and Beer. Journal of Agricultural and Food Chemistry.

'''Language:''' English

'''Category:''' Science

Scholtes, C., Nizet, S., and Collin, C. (2015). How Sotolon Can Impart a Madeira Off-Flavor to Aged Beers. Journal of Agricultural and Food Chemistry.

'''Category:''' Science

~~Scholtes~~Snauwaert, CI. et al. (~~2015~~2016). ~~Occurrence~~ Microbial Diversity and Metabolite Composition of ~~Theaspirane and its Odorant Degradation Products~~ Belgian Red-Brown Acidic Ales. International Journal of Food Microbiology. '''Language:''' English '''Category:''' Science Spaepen, M. et al. (1982). ''[[Esterase Activity in ~~Hop and Beer~~the Genus Brettanomyces. ]]'' Journal of ~~Agricultural and Food Chemistry~~the Institute of Brewing.

'''Language:''' English

'''Category:''' Science

~~Shantha Kumara~~Spaepen, HM. et al. (~~1991~~1979). ''[[~~Identification~~ Higher Fatty Acid (HFA) and HFA-Ester Content of ~~Lambic Superattenuating Microorganisms by the Use~~ Spontaneously Fermented Belgian Beers and Evalution of ~~Selective Antibiotics~~Their Analytical Determination.]]'' ~~Journal of the Institute of Brewing~~Brauwissenschaft.

'''Language:''' English

'''Category:''' Science

~~Shantha Kumara~~Spaepen, HM. et al. (~~1993~~1979). ''[[~~Localization~~ Fatty Acids and ~~Characterization~~ Esters Produced During the Spontaneous Fermentation of ~~α-Glucosidase Activity in Brettanomyces lambicus~~Lambic and Gueuze.]]'' ~~Applied and Environmental Microbiology~~Journal of the Institute of Brewing.

'''Language:''' English

'''Category:''' Science

'''Category:''' Brewing, Cultural Awareness, History

~~Snauwaert~~Shantha Kumara, IH. et al. (~~2016~~1991). ~~Microbial Diversity and Metabolite Composition~~ ''[[Identification of ~~Belgian Red-Brown Acidic Ales~~Lambic Superattenuating Microorganisms by the Use of Selective Antibiotics. ~~International~~ ]]'' Journal of ~~Food Microbiology~~the Institute of Brewing.

'''Language:''' English

'''Category:''' Science

~~Spaepen~~Shantha Kumara, MH. et al. (~~1979~~1993). ''[[~~Fatty Acids~~ Localization and ~~Esters Produced During the Spontaneous Fermentation~~ Characterization of ~~Lambic and Gueuze~~α-Glucosidase Activity in Brettanomyces lambicus.]]'' ~~Journal of the Institute of Brewing~~Applied and Environmental Microbiology.

'''Language:''' English

'''Category:''' Science

~~Spaepen~~Spitaels , MF. et al. (~~1979~~2014). ''[[~~Higher Fatty Acid (HFA) and HFA-Ester Content~~ The Microbial Diversity of Traditional Spontaneously Fermented ~~Belgian Beers and Evalution of Their Analytical Determination~~Lambic Beer.]]'' ~~Brauwissenschaft~~PLOS ONE.

'''Language:''' English

'''Category:''' Science

~~Spaepen~~Spitaels , MF. et al. (~~1982~~2014). ''[[~~Esterase Activity in the Genus Brettanomyces~~Acetobacter lambici sp. nov., Isolated from Fermenting Lambic Beer.]]'' International Journal of ~~the Institute of Brewing~~Systematic and Evolutionary Microbiology.

'''Language:''' English

'''Category:''' Science

Spitaels, F. et al. (~~2014~~2015). ''[[~~Acetobacter lambici sp. nov., Isolated from Fermenting Lambic Beer~~Microbiota and Metabolites of Aged Bottled Gueuze Beers Converge to the Same Composition.]]'' ~~International Journal of Systematic and Evolutionary~~ Food Microbiology.

'''Language:''' English

'''Category:''' Science

Spitaels, F. et al. (~~2014~~2015). ''[[The Microbial Diversity of ~~Traditional Spontaneously Fermented~~ an Industrially Produced Lambic BeerShares Members of a Traditionally Produced One and Reveals a Core Microbiota for Lambic Beer Fermentation.]]'' ~~PLOS ONE~~Food Microbiology.

'''Language:''' English

'''Category:''' Science

~~Spitaels~~==T==Theresa de Souza Liberal, FA. et al. (~~2015~~2012). ''[[~~Microbiota and Metabolites~~ The yeast Dekkera bruxellensis genome contains two orthologs of ~~Aged Bottled Gueuze Beers Converge to~~ the ~~Same Composition~~ARO10 gene encoding for phenylpyruvate decarboxylase.]]'' ~~Food Microbiology~~World Journal of Microbiolical Biotechnology.

'''Language:''' English

'''Category:''' Science

~~Spitaels~~Thompson-Witrick, FK. et al. (2015). ~~''[[The Microbial Diversity~~ Comparison of ~~an Industrially Produced Lambic Beer Shares Members~~ Two Extraction Techniques, Solid-Phase Microextraction Versus Continuous Liquid–Liquid Extraction/Solvent-Assisted Flavor Evaporation, for the Analysis of ~~a Traditionally Produced One and Reveals a Core Microbiota for~~ Flavor Compounds in Gueuze Lambic Beer ~~Fermentation~~.~~]]''~~ Journal of Food ~~Microbiology~~Science.

'''Language:''' English

'''Category:''' Science

~~Stockmans, F. (1912). ''[[Duivelsbier|Duivelsbier.]]'' Le Petit Journal du Brasseur. ~~

~~'''Language:''' French ~~

~~'''Category:''' Brewing, History~~

~~Symons, T. et al. (2018). "[[Estaminets_and_Cafés_Brussels_Stories|Estaminets and Cafés. Brussels Stories.]]" BruxellesFabriques-Brusselfabriek.~~

~~ ~~

~~'''Language:''' Dutch, English, French ~~

~~'''Category:''' Culture, History~~

~~==T==~~

Tristezza, M. et al. (2013) ''[[Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy.]]'' Food Microbiology.

'''Category:''' Science

Van den Eeckhout , P. (2010). ''[[Eating and Drinking in Brussels.]]'' ~~Appetite~~Apetite.

'''Language:''' English

'''Category:''' History, Culture

~~Van Haelen~~Vanderhaegen, FB. (~~1914~~2007). ''[[~~VAN_HAELEN_1914_La_crise_du_lambic|La Crise du Lambic~~Aging characteristics of different beer types.]]'' ~~Le Petit Journal du Brasseur~~Food Chemistry. '''Language:''' ~~French~~English '''Category:''' ~~Brewing, Commerce, History~~Science

~~Van Haelen~~Vanderhaegen, FB. (~~1914~~2006). ''[[~~VAN_HAELEN_1914_Les_bières_bruxelloises|Les Bières Bruxelloises.~~The Chemistry of Beer Aging – A Critical Review]]'' ~~Le Petit Journal du Brasseur~~Food Chemistry. '''Language:''' ~~French~~English '''Category:''' ~~Brewing, Commerce, History~~Science

Van Laer, H. (1889). ''[[Note sur les Fermentations Visqueuses.]]'' Mémoires couronnés et autres mémoires publiés par l'Académie Royale des Sciences, des Lettres et des Beaux-Arts de Belgique, Tome XLIII. F. Hayez, Brussels.

Van Laer, H. (1909). ''[[Questions – Réponses - II .]]'' Le Petite Journal du Brasseur.

~~'''Language:''' French ~~

~~'''Category:''' Science, Fermentation~~

~~Van Laer, H. (1919). ''[[VAN_LAER_1919_La_fermentation_des_lambics|La fermentation des Lambics. (1919)]]'' Le Petite Journal du Brasseur. ~~

~~'''Language:''' French ~~

~~'''Category:''' Science, Fermentation~~

~~Van Laer, H. (1920). ''[[VAN_LAER_1920_La_fermentation_des_lambics|La fermentation des Lambics. (1920)]]'' Le Petite Journal du Brasseur. ~~

~~'''Language:''' French ~~

~~'''Category:''' Science, Fermentation~~

~~Van Laer, H. (1920). ''[[VAN LAER_1920_Les Brettanomyces|Les Brettanomyces.]]'' Le Petite Journal du Brasseur. ~~

~~'''Language:''' French ~~

~~'''Category:''' Science, Fermentation~~

~~Van Laer, H. (1920). ''[[VAN_LAER_1920_Les_Symbioses_du_lambic|Les Symbioses du Lambic.]]'' Le Petite Journal du Brasseur. ~~

'''Language:''' French

'''Category:''' Science, Fermentation

'''Language:''' French

'''Category:''' Science, Fermentation

~~Van Roost, A. (1909). ''[[VAN_ROOST_Arthur_1909_Question_réponse_Houblonnage_du_lambic|Question Réponse – Houblonnage du Lambic.]]'' Le Journal du Brasseur. ~~

~~'''Language:''' French ~~

~~'''Category:''' Brewing, Fermentation, Science~~

Van Roy, J.P. (1990). ''[[Projets et Réalités: Le Musée Bruxellois de la Gueuze. Bières et Brasseries.]]''

'''Language:''' French

'''Category:''' Culture, History, Cantillon

~~Van Velsem, Victor. (1895). ''[[Rapport sur la Brasserie.]]'' Exposition Universelles D'Anvers 1894. ~~

~~'''Language:''' French ~~

~~'''Category:''' Culture, History~~

~~Vanderhaegen, B. (2006). ''[[The Chemistry of Beer Aging – A Critical Review]]'' Food Chemistry. ~~

~~'''Language:''' English ~~

~~'''Category:''' Science~~

~~Vanderhaegen, B. (2007). ''[[Aging characteristics of different beer types.]]'' Food Chemistry. ~~

~~'''Language:''' English ~~

~~'''Category:''' Science~~

Vansevenant, Annick. (2005). ''[[Le Brasseur à l’Étoile Michelin.]]'' Le Journal du Brasseur.

'''Language:''' French

'''Category:''' Science, Coolship

~~Vossen, A. (1935). ''[[VOSSEN_1935_Le_lambic|Le Lambic.]]'' Le Petit Journal du Brasseur. ~~

~~'''Language:''' French ~~

~~'''Category:''' Brewing, History, Science~~

Vossen, A. (1937). ''[[Du Lambic.]]'' Le Petit Journal du Brasseur.

==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.

~~'''Language:''' English ~~

~~'''Category:''' Science~~

Witrick, K.T. (2012). [https://vtechworks.lib.vt.edu/bitstream/handle/10919/19203/Witrick_KA_D_2012.pdf?sequence=1 Characterization of Aroma and Flavor Compounds Present in Lambic (Gueuze) Beer.] Virginia Tech.

~~'''Language:''' English ~~

~~'''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 80, 3.

~~'''Language:''' English ~~

~~'''Category:''' Science~~

~~Witrick, K.T., et al. (2017). Acid and Volatiles of Commercially-Available Lambic Beers. Beverages, 3, 12. ~~

~~'''Language:''' English ~~

~~'''Category:''' Science~~

Witrick, K.T., et al. (2017). [https://www.asbcnet.org/events/archives/2017ASBCMeeting/proceedings/2017Proceedings/10_Witrick.pdf Comparison of the Flavor and Aroma Compounds Present in Aging Lambic Beer.] Journal of the American Society of Brewing Chemists (ASBC).

~~'''Language:''' English ~~

~~'''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.

'''Language:''' English

'''Category:''' Science

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