CAMILLE DUBOIS. Foam Stability Response to Protein–Polyphenol Interactions in Specialty Beers. Cerevisia, [S. l.], v. 39, 2015. DOI: 10.1016/cerevisia.v39i.10. Disponível em: https://www.cerevisia.be/index.php/home/article/view/10. Acesso em: 12 oct. 2026.