FOULKES, A.; BOLAT, I.; DODDS, C.; COOK, D. Impacts of starch breakdown during germination and stewing on aroma formation in crystal malts. Journal of the Institute of Brewing, [S. l.], v. 130, n. 4, p. 221–237, 2024. DOI: 10.58430/jib.v130i4.60. Disponível em: https://jib.cibd.org.uk/index.php/jib/article/view/60. Acesso em: 27 feb. 2025.