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Aoshima Hitoshi

Affiliate Master Yamaguchi University

Why is an aged whiskey highly valued?

Current nutrition & food science Volume 5 Page 204-208
published_at 2009
Title
Why is an aged whiskey highly valued?
Creators Aoshima Hitoshi
Creators Hossain Sheikh Julfikar
Creators Koda Hirofumi
Creators Kiso Yoshinobu
Creator Keywords
aging anti-oxidative activity GABA_A receptor hydrogen-bonding whiskey
Languages eng
Resource Type journal article
Publishers Bentham Science Publishers
Date Issued 2009
File Version Not Applicable (or Unknown)
Access Rights metadata only access
Relations
[ISSN]1573-4013
[NCID]AA12061868
Schools 大学院医学系研究科(理学)