PROCESS FOR THE PRODUCTION OF ALCOHOL-FREE BEER AND BEER FLAVORS.

• 1. 一种基于海洋微生物酵素的海藻无酒精啤酒制备方法及所得海藻无酒精啤酒 [P] . 中国专利： CN108165396A . 2018-06-15
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  机译： “生产无酒精啤酒和啤酒香料的方法”。

• 4. A process for the interruption of the fermentation in the production of low-alcohol or alcohol-free beers, beer or other similar gaerungsgetraenken [P] . 德国专利： DE728871C . 1942-12-07

  机译： 在生产低酒精或无酒精啤酒，啤酒或其他类似啤酒的过程中中断发酵的过程

• 5. Production of an alcohol-free beer involves addition of yeast and/or chemical taste agents to such a beer [P] . 德国专利： DE19857625A1 . 2000-06-15

  机译： 无酒精啤酒的生产涉及向这种啤酒中添加酵母和/或化学味觉剂

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• 6. Process Hygiene Control in Beer Production and Dispensing [R] . Storgards, E. 2000

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• 2. Isolation and Identification of Indigenous Yeasts from “iRabilamp;eacute;/i”, a Starter Culture Used for Production of Traditional Beer “idolo/i”, a Condiment in Burkina Faso [J] . Iliassou Mogmenga ,Yeacute ,robessor Dadireacute . 微生物学（英文） . 2019,第7期
• 3. Production of Traditional Sorghum Beer“Ikigage”Using Saccharomyces cerevisae,Lactobacillus fermentum and Issatckenkia orientalis as Starter Cultures [J] . Francois Lyumugabe ,Jeanne Primitive Uyisenga ,Emmanuel Bajyana Songa . 食品与营养科学（英文） . 2014,第6期
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