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	1.	Maturation of whisky changes ethanol elimination kinetics and neural effects by increasing nonvolatile congeners. [electronic resource] by Haseba, Takeshi Mashimo, Keiko Sugimoto, Junichi Sato, Shigeo Ohno, Youkichi Producer: 20080424 In: Alcoholism, clinical and experimental research vol. 31 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Phytophenols in whisky lower blood acetaldehyde level by depressing alcohol metabolism through inhibition of alcohol dehydrogenase 1 (class I) in mice. [electronic resource] by Haseba, Takeshi Sugimoto, Junichi Sato, Shigeo Abe, Yuko Ohno, Youkichi Producer: 20081209 In: Metabolism: clinical and experimental vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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