BRAM VERHAEGEN. Non-Saccharomyces Co-Fermentation for Aroma Complexity in Belgian-Style Beers. Cerevisia, [S. l.], v. 48, 2024. DOI: 10.1016/cerevisia.v48i.80. Disponível em: https://www.cerevisia.be/index.php/home/article/view/80. Acesso em: 12 oct. 2026.