BEER TASTE BEVERAGE, METHOD FOR PRODUCING BEER TASTE BEVERAGE, AND METHOD FOR IMPARTING GOOD MELLOWNESS AND A QUALITY AFTERTASTE TO BEER TASTE BEVERAGE

• 1. 后味得到改善的无酒精啤酒味饮料 [P] . 中国专利： CN103126032A . 2013-06-05
• 2. 一种富含活菌的低脂奶啤饮料的生产方法 [P] . 中国专利： CN103621625B . 2015.03.11
• 3. BEER TASTE BEVERAGE, METHOD FOR PRODUCING BEER TASTE BEVERAGE, AND METHOD FOR IMPARTING MELLOWNESS AND MILD FEELING OF TASTE TO BEER TASTE BEVERAGE [P] . 日本专利： JP2018186774A . 2018-11-29

  机译： 啤酒味饮料，啤酒味饮料的生产方法以及使啤酒味饮料的醇厚度和乳化度提高的方法

• 4. A method for producing a beer-taste beverage and a method for imparting a good aftertaste quality to a beer-taste beverage. [P] . JP6869681B2 . 2021-05-12

  机译： 一种生产啤酒味饮料的方法及其在啤酒味饮料中赋予良好的后余量质量。

• 5. METHOD FOR PRODUCING BEER TASTE BEVERAGE, AND METHOD FOR IMPARTING GOOD QUALITY OF AFTERTASTE TO BEER TASTE BEVERAGE [P] . 日本专利： JP2018050572A . 2018-04-05

  机译： 产生啤酒味饮料的方法以及影响啤酒味饮料后品质的方法

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• 7. INTERNATIONAL TRADE IN SELECTED PROCESSED FOODS AND BEVERAGES (BEEF, BEER, ECONOMIC, MARKETING THEORY, DISTRIBUTION). [D] . ROSS, MARY ANNE. 1985
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• 10. Microbiological Spoilage and Safety Risks in Non-Beer Beverages Produced in a Brewery Environment [R] . Juvonen, R., Virkajarvi, V., Priha, O., 2011

• 1. Beverage intake preference and bowel preparation laxative taste preference for colonoscopy [J] . Adeyinka O Laiyemo ,Clinton Burnside ,Maryam A Laiyemo . 世界胃肠药理与治疗学杂志：英文版（电子版） . 2015,第3期
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• 3. Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods [J] . Xiuhong Zhao ,Yunyun Wei ,Xue Gong . 食品科学与人类健康（英文） . 2020,第2期
• 4. 上海金啤生物科技有限公司新产品新技术发布会麦芽提取物在饮料工业中的应用 [C] . 粟婉媛 ,张菊芬 . 第十五届中国国际食品添加剂和配料展览会 . 2011
• 5. 二次元文化在老字号饮料包装中的创新设计研究--以广氏菠萝啤为例 [A] . 吴嘉颖 . 2020