publicações selecionadas
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artigo de revista
- Volatile fingerprinting differentiates diverse-aged craft beers. ACS Food Science & Technology. 2019
- Formation of Flavor-Active Compounds during Continuous Alcohol-Free Beer Production: The Influence of Yeast Strain, Reactor Configuration, and Carrier Type. Journal of the American SocIETy of Brewing Chemists. 2011
- Optimisation of lab-scale continuous alcohol-free beer production. Czech Journal of Food Sciences. 2009