Process for producing a low-sugar, non-alcoholic beverage or a low-alcohol fermented beverage.

• 1. 渗透汽化－精馏耦合法生产低醇或无醇原汁发酵酒精饮料的方法 [P] . 中国专利： CN1824748A . 2006-08-30
• 2. 从酒精饮料中脱除酒精的方法及制得的低酒精饮料 [P] . 中国专利： CN1124764A . 1996-06-19
• 3. non-alcoholic or low-alcohol fermented malt beverage and method for producing a low-alcohol or non-alcoholic fermented malt beverage [P] . BR112014017340A8 . 2017-07-04

  机译： 非酒精或低酒精发酵麦芽饮料及生产低酒精或非酒精发酵麦芽饮料的方法

• 4. non-alcoholic or low-alcohol fermented malt beverage and method for producing a low-alcohol or non-alcoholic fermented malt beverage [P] . BR112014017340A2 . 2017-06-13

  机译： 非酒精或低酒精发酵麦芽饮料及生产低酒精或非酒精发酵麦芽饮料的方法

• 5. Process for the fermentative production of low-alcohol or non-alcoholic and carbonated or non-carbonated beverages and / or an ingredient for beverages [P] . 德国专利： DE102013008971A1 . 2014-12-04

  机译： 发酵生产低酒精或非酒精和碳酸或非碳酸饮料和/或饮料成分的方法

• 1. Effects of Iron on Hydrogen-producing Capacity,Hydrogenase and NADH-fd Reductase Activities of a Fermentative Hydrogen-producing Bacterial Strain B49 [J] . Wang Xiangjing(王相晶), Ren Nanqi, Xiang Wensheng 高技术通讯（英文版） . 2004,第004期
• 2. Study Properties of Fermented Camels’ and Goats’ Milk Beverages Fortified with Date Palm (Phoenix dactylifera L.) [J] . Meranda A. Tawfek, Enas A. Baker, Howida A. El-Sayed 食品与营养科学（英文） . 2021,第005期
• 3. The Comeback of Homemade Foods and the Role of the Web. The Case of Non-Alcoholic Fermented Beverages [C] . Aristea Baschali, Antonia-Leda Matalas International Ethnological Food Research Conference . 2015
• 4. Effects of processing and storage on flavanols and sensory qualities of green tea beverage. [D] . Wang, Li-Fei. 2000
• 5. Water kefir as a promising low-sugar probiotic fermented beverage [O] . David Laureys, Luc De Vuyst 2014
• 6. Features of the impact of occupational noise and accompanying hygienic factors on the state of the acoustic analyzer and the morbidity of the operators of non-alcoholic and low-alcohol beverages’ bottling at «Obolon» corporation [O] . Yavorovskii О.P., Brukhno R.P., Shydlovska T.A., 2017

• 1. Predominant yeasts in Chinese Dong fermented pork(Nanx Wudl)and their aroma-producing properties in fermented sausage condition [J] . Ruifang Mi ,Xi Chen ,Suyue Xiong . 食品科学与人类健康（英文） . 2021,第2期
• 2. Characteristic of Chocolate Candy Produced from Fermented Cocoa Bean with Lactobacillus plantarum HL-15 Starter Culture for Inhibition Growth of Mycotoxin-Producing Fungi [J] . Titiek Farianti Djaafar1 ,Laurentia Oktaviani Palupi2 ,Tri Marwati1 . 农业科学与技术：B . 2019,第002期
• 3. Scrutiny of Microorganisms in Fermented Milk Beverage and Water from Dairy under State Inspection [J] . Kristy Ellen Oliveira Santos ,Ludmilla Santana Soares e Barros . 食品与营养科学(英文) . 2021,第11期
• 4. 无酒精饮料的微生物稳定性控制 [C] . 水莉 . 2005中国国际饮料科技报告会 . 2005
• 5. 酒精饮料可获得性对其消费影响研究——以白俄罗斯为例 [A] . 廖沙 . 2016