1. The taste produced by the yeast of “Super Dry”;Takahashi;Seibutsu-Kogaku,2005
2. Absorption of amino acids from wort by yeasts;Jones;J. Inst. Brew.,1964
3. Uptake of amino acids in bottom fermentations;Palmqvist;J. Inst. Brew.,1969
4. The Margaret Jones memorial lecture;Pierce;Amino acids in malting and brewing. J. Inst. Brew.,1982
5. Uptake of amino acids during beer production: the concept of a critical time value;Perpete;J. Am. Soc. Brew. Chem.,2005