DIETER VAN DAMME. Sour Beer Fermentation Control Using Lactic Acid Bacteria and Mixed Yeast Cultures. Cerevisia, [S. l.], 2021. DOI: 10.1016/cerevisia.vi.57. Disponível em: https://www.cerevisia.be/index.php/home/article/view/57. Acesso em: 12 oct. 2026.