From conventional to craft beer:: Perception, source, and production of beer color—A systematic review and bibliometric analysis (2024)
- Authors:
- Autor USP: BOGUSZ JUNIOR, STANISLAU - IQSC
- Unidade: IQSC
- DOI: 10.3390/ foods13182956
- Subjects: BIBLIOMETRIA; CERVEJA; MALTE
- Keywords: Beer coloring; Rayyan; VOSviewer; Special beer
- Language: Inglês
- Imprenta:
- Source:
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ABNT
UALEMA, Nélio Jacinto Manuel et al. From conventional to craft beer:: Perception, source, and production of beer color—A systematic review and bibliometric analysis. Foods, v. 13, p. 2956, 2024Tradução . . Disponível em: https://doi.org/10.3390/foods13182956. Acesso em: 01 abr. 2026. -
APA
Ualema, N. J. M., Santos, L. N. dos, Bogusz Junior, S., & Ferreira, N. R. (2024). From conventional to craft beer:: Perception, source, and production of beer color—A systematic review and bibliometric analysis. Foods, 13, 2956. doi:10.3390/ foods13182956 -
NLM
Ualema NJM, Santos LN dos, Bogusz Junior S, Ferreira NR. From conventional to craft beer:: Perception, source, and production of beer color—A systematic review and bibliometric analysis [Internet]. Foods. 2024 ;13 2956.[citado 2026 abr. 01 ] Available from: https://doi.org/10.3390/foods13182956 -
Vancouver
Ualema NJM, Santos LN dos, Bogusz Junior S, Ferreira NR. From conventional to craft beer:: Perception, source, and production of beer color—A systematic review and bibliometric analysis [Internet]. Foods. 2024 ;13 2956.[citado 2026 abr. 01 ] Available from: https://doi.org/10.3390/foods13182956 - The effects of açaí (Euterpe oleracea) intake on gut bacteria and their metabolites in obese mice
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