PROCESS FOR PRODUCING ALCOHOL-FREE OR ALCOHOL-FREE BEER

• 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
• 2. 使用克鲁维毕赤酵母的酵母菌株的低酒精或无酒精啤酒的生产 [P] . 中国专利： CN109161450A . 2019-01-08
• 3. METHOD FOR PRODUCING ALCOHOL-FREE AND LOW ALCOHOL BEVERAGES BASED ON WORT OR MALT WORT, INCLUDING ALCOHOL-FREE AND LOW ALCOHOL BEER [P] . SK10552000A3 . 2002-02-05

  机译： 基于麦芽汁或麦芽汁的无酒精和低酒精饮料的生产方法，包括无酒精和低酒精啤酒

• 4. PROCESS FOR THE MANUFACTURE OF ALCOHOL-FREE OR POOR ALCOHOL-FREE BEER [P] . 法国专利： FR2584089B1 . 1992-05-07

  机译： 无酒精或无酒精啤酒的制造工艺

• 5. A New or Improved Process of Making Alcohol-free or Practically Alcohol-free Beers. [P] . 英国专利： GB191323003A . 1915-06-17

  机译： 制作无酒精或几乎无酒精啤酒的新方法或改进方法。

• 1. The impact of process parameters on flavour profile of alcohol-free beer from a single-stage continuous gas-lift reactor with immobilized yeast [C] . Radek Lehnert, Michal Kurec, Tomas Branyik, European Brewery Convention Congress . 2007
• 2. The effect of alcohol-based and alcohol-free hand sanitizer on subsequent bacterial growth. [D] . Juarez, Nichole Lynn. 2007
• 3. Effect of Novel Alcohol-Free Beer Recipes Enriched With Isomaltulose and a Resistant Dextrin on the Metabolic Postprandial Response in Healthy Subjects [O] . Itziar Lamiquiz-Moneo, Irene Gracia-Rubio, Sofía Pérez-Calahorra, 2021
• 4. A Review of the Potential Health Benefits of Low Alcohol and Alcohol-Free Beer: Effects of Ingredients and Craft Brewing Processes on Potentially Bioactive Metabolites [O] . Duane D. Mellor, Bishoy Hanna-Khalil, Raymond Carson 2020
• 5. Microbiological Spoilage and Safety Risks in Non-Beer Beverages Produced in a Brewery Environment [R] . Juvonen, R., Virkajarvi, V., Priha, O., 2011

• 1. Partial Characterization of Bacteriocins from Two iPediococcus acidilactici/iStrains Isolated during Traditional Sorghum Beer Processing in C#244;te d’Ivoire [J] . Solange Aka-Gbezo ,Florent Kouadio N’Guessan ,Théodore N’Dédé Djeni . 微生物学（英文） . 2014,第16期
• 2. Comparison of Beer Quality Produced Using Malt from Kosovo and Other Countries [J] . Mybeshir Pajaziti ,Renata Kongoli . 环境科学与工程：A . 2013,第002期
• 3. Process mineralogy characteristics of acid leaching residue produced in low-temperature roasting-acid leaching pretreatment process of refractory gold concentrates [J] . Shuang-hua Zhang ,Ya-jie Zheng ,Pan Cao . 矿物冶金与材料学报 . 2018,第010期
• 4. Handling, Processing, Utilization and Marketing of iAyib/i(Ethiopian Traditional Cottage Cheese) Varieties Produced in Selected Areas of Eastern Gojjam, Northwestern Highlands of Ethiopia [J] . Aleme Asresie ,Zelalem Yilma ,Eyassu Seifu . 动物科学期刊（英文） . 2018,第1期
• 5. Evolution of Microstructure in a Cu-Cr in situ Composite Produced by Thermo-Mechanical Processing [J] . Keming Liu ,Deping Lu ,Kai Fu . 材料科学与化学工程（英文） . 2017,第7期
• 6. 无酸发酵新技术在甘蔗糖蜜酒精生产中的应用 [C] . 蒋敬全 ,谢晓航 ,张家伟 . 2011年中国崇左蔗糖业发展大会 . 2011
• 7. 慢性乙型肝炎合并非酒精性脂肪肝病患者无创纤维化诊断模型的建立和评估 [A] . 徐楠 . 2019