Bibliography
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Research Papers
- The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer, Freek Spitaels, Anneleen D. Wieme, Maarten Janssens, Maarten Aerts, Heide-Marie Daniel, Anita Van Landschoot, Luc De Vuyst, Peter Vandamme.
- Brettanomyces Project Dissertation, Chad Michael Yakobson.
- Microbiological Aspects of Spontaneous Wort Fermentation in the Production of Lambic and Gueuze, D. Van Oevelen, M. Spaepen, P. Timmermans and H. Verachtert.
- Atypical yeasts identified as Saccharomyces cerevisiae by MALDI-TOF MS and gene sequencing are the main responsible of fermentation of chicha, a traditional beverage from Peru,J . A. Vallejoa, P. Mirandaa, J. D. Flores-Félixb, F. Sánchez-Juanesc, J. M. Ageitosa, J. M. González-Buitragoc, E. Velázquezb, T. G. Villaa.
- Chromatographic determination of amino acid enantiomers in beers and raw materials used for their manufacture, T. Erbe and H. Brückner.
- Flavour stability, Proceedings of the European Brewery Convention Congress, C. E. Dalgliesh.
- The chemistry of beer aging – a critical review, B. Vanderhaegen, H. Neven, H. Verachtert, and G. Derdelinckx.
- A study of the cardboard flavour in beer by gas chromatography, Proceedings of the American Society of Brewing Chemists, A. M. Jamieson, E. C. Chen, and J. E. A. Van Gheluwe.