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Beer: Production, consumption and health effects
William H. Salazar
General Internal Medicine
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Engineering & Materials Science
Beer
100%
Yeast
58%
Health
54%
Alcoholic beverages
44%
Fermentation
27%
Brewing
19%
Chemical properties
13%
Medicine
12%
Cells
11%
Quality control
11%
Carbon dioxide
11%
Air
6%
Water
6%
Agriculture & Biology
beers
82%
yeasts
28%
alcoholic beverages
27%
fermented beverages
14%
fermentation
14%
hops
12%
Saccharomyces
12%
almonds
12%
brewing
11%
analytical methods
10%
quantitative analysis
9%
juices
9%
quality control
9%
medicine
9%
inactivation
8%
ingredients
8%
physicochemical properties
8%
carbon dioxide
8%
air
6%
water
4%
cells
3%
Medicine & Life Sciences
Health
36%
Yeasts
34%
Alcoholic Beverages
27%
Fermentation
22%
Prunus dulcis
16%
Fermented Foods and Beverages
15%
Humulus
14%
Saccharomyces
14%
Edible Grain
12%
Carbon Dioxide
11%
Quality Control
10%
Air
8%
Medicine
7%
Water
7%
Pressure
6%