MIKYŠKA, A.; DUŠEK, M. How wort boiling process affects flavonoid polyphenols in beer. KVASNY PRUMYSL, [S. l.], v. 65, n. 6, p. 192–200, 2019. DOI: 10.18832/kp2019.65.192. Disponível em: https://kvasnyprumysl.eu/index.php/kp/article/view/205. Acesso em: 22 oct. 2020.