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Wietstock, Philip C.; Kunz, Thomas; Methner, Frank-Jürgen (2016), "Relevance of Oxygen for the Formation of Strecker Aldehydes during Beer Production and Storage", Journal of Agricultural and Food Chemistry, 64 (42): 8035–8044, doi:10.1021/acs.jafc.6b03502, ISSN1520-5118, PMID27718561
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Wietstock, Philip C.; Kunz, Thomas; Methner, Frank-Jürgen (2016), "Relevance of Oxygen for the Formation of Strecker Aldehydes during Beer Production and Storage", Journal of Agricultural and Food Chemistry, 64 (42): 8035–8044, doi:10.1021/acs.jafc.6b03502, ISSN1520-5118, PMID27718561
Hueberger, Adam; Broeckling, Corey; Lewis, Matthew; Salazar, Lauren; Bouckaert, Peter; Prenni, Jessica (1 December 2012). "Metabolomic profiling of beer reveals effect of temperature on non-volatile small molecules during short-term storage". Food Chemistry. 135 (3): 284–1289. doi:10.1016/j.foodchem.2012.05.048. PMID22953855.
Vanderhaegen, Bart; Neven, Hedwig; Coghe, Stefan; Verachtert, Verstrepen; erdelinckx, Guy (2003). "Evolution of Chemical and Sensory Properties during Aging of Top-Fermented Beer". Journal of Agricultural and Food Chemistry. 51 (23): 6782–6790. doi:10.1021/jf034631z. PMID14582975.
Bart Vanderhaegen; Hedwig Neven; Hubert Verachtert; Guy Derdelinckx (2006), "The chemistry of beer aging – a critical review", Food Chemistry, 95 (3): 357–381, doi:10.1016/j.foodchem.2005.01.006, ISSN0308-8146
Wietstock, Philip C.; Kunz, Thomas; Methner, Frank-Jürgen (2016), "Relevance of Oxygen for the Formation of Strecker Aldehydes during Beer Production and Storage", Journal of Agricultural and Food Chemistry, 64 (42): 8035–8044, doi:10.1021/acs.jafc.6b03502, ISSN1520-5118, PMID27718561
