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