COTTRELL, M. Contribution of β-amylase from hops to the fermentability of dry hopped beer. Journal of the Institute of Brewing, [S. l.], v. 131, n. 2, p. xxx-xxx, 2025. DOI: 10.58430/jib.v131i2.75. Disponível em: https://jib.cibd.org.uk/index.php/jib/article/view/75. Acesso em: 26 may. 2026.