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*Müller, M., Bellut, K., Tippmann, J., & Becker, T. (2017). Physical Methods for Dealcoholization of Beverage Matrices and their Impact on Quality Attributes. ChemBioEng Reviews, 4(5), 310-326. doi: doi:10.1002/cben.201700010 | *Müller, M., Bellut, K., Tippmann, J., & Becker, T. (2017). Physical Methods for Dealcoholization of Beverage Matrices and their Impact on Quality Attributes. ChemBioEng Reviews, 4(5), 310-326. doi: doi:10.1002/cben.201700010 | ||
* Krebs G, Müller M, Becker T, Gastl M. [https://www.sciencedirect.com/science/article/abs/pii/S0963996918306872 Characterization of the macromolecular and sensory profile of non-alcoholic beers produced with various methods.] ''Food Res Int.'' 2019;116:508–517. | * Krebs G, Müller M, Becker T, Gastl M. [https://www.sciencedirect.com/science/article/abs/pii/S0963996918306872 Characterization of the macromolecular and sensory profile of non-alcoholic beers produced with various methods.] ''Food Res Int.'' 2019;116:508–517. | ||
* [https://www.academia.edu/58415387/Non_Alcoholic_and_Craft_Beer_Production_and_Challenges?email_work_card=title Non-Alcoholic and Craft Beer Production and Challenges] | |||
*https://www.academia.edu/21010279/Alcohol_free_Beer_Methods_of_Production_Sensorial_Defects_and_Healthful_Effects | |||
==References== | ==References== | ||