Aging of whiskey increases the potentiation of GABA_A receptor response
Journal of agricultural and food chemistry Volume 51 Issue 18
Page 5238-5244
published_at 2003
Title
Aging of whiskey increases the potentiation of GABA_A receptor response
Creators
Koda Hirofumi
Creators
Hossain Sheikh Julfikar
Creators
Kiso Yoshinobu
Creator Keywords
aging of whiskey
GABA_A receptor
potentiation
whiskey fragrance
Xenopus oocyte
Languages
eng
Resource Type
journal article
Publishers
American Chemical Society
Date Issued
2003
File Version
Not Applicable (or Unknown)
Access Rights
metadata only access
Relations
[ISSN]0021-8561
[NCID]AA00250794
[PMID]info:pmid/12926865
[isVersionOf]
[URI]http://pubs.acs.org/journals/jafcau/index.html
Schools
大学院医学系研究科（理学）