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MCGOVERN, PE.; ZHANG, J.; TANG, J., et al. Fermented beverages of pre- and proto-historic China.. Proc Natl Acad Sci U S A. Dec 2004, roč. 101, čís. 51, s. 17 593 – 17 598. DOI10.1073/pnas.0407921102. PMID15590771.
SICARD, D.; LEGRAS, JL. Bread, beer and wine: yeast domestication in the Saccharomyces sensu stricto complex.. C R Biol. Mar 2011, roč. 334, čís. 3, s. 229–36. DOI10.1016/j.crvi.2010.12.016. PMID21377618.
LEGRAS, JL.; MERDINOGLU, D.; CORNUET, JM., et al. Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history.. Mol Ecol. May 2007, roč. 16, čís. 10, s. 2091–102. DOI10.1111/j.1365-294X.2007.03266.x. PMID17498234.
phys.org
Public Library of Science. Modern beer yeast emerged from mix of European grape wine, Asian rice wine yeast. phys.org [online]. 2019-03-05 [cit. 2023-03-28]. Dostupné online. (anglicky)