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
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）