Tran, H., Le, M., & Hoang, A. (2013). Comparison of assimilation of fermentable sugars in wort by the immobilized yeast in alginate gel and the free yeast in high gravity brewing. Science and Technology Development Journal, 16(3), 93-100. https://doi.org/https://doi.org/10.32508/stdj.v16i3.1614