Mortality associated with wines, beers, and spirits
نویسندگان
چکیده
منابع مشابه
Estimation of Triterpenes in Wines, Spirits, and Oak Heartwoods by LC–MS
mode and two-dimensional nuclear magnetic resonance spectroscopy allowed us to purify and determine structures of triterpenes 1–4 in pedunculate oak heartwood (8). Our main interests are in the acid triterpene content of oak heartwoods used in cooperage, their astringent properties, and their occurrence in wines and spirits. In this article, we report a highly sensitive and quantitative detecti...
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Background: Unlike the western hemisphere, information about stroke epidemiology in southern Iran is scarce. The aim of this study was to determine the main epidemiological characteristics of patients with stroke and its mortality rate in southern Iran.Methods: A retrospective, single-center, hospital-based longitudinal study was performed at Nemazee Hospital in Shiraz, Southern Iran. Patients ...
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ABSTRACT Biogenic amines are group of organic, basic, nitrogenous compounds that naturally occur in plant, microorganism, and animal organisms. Biogenic amines are mainly produced through decarboxylation of amino acids. They are formed during manufacturing of some kind of food and beverages such as cheese, wine, or beer. Histamine, cadaverine, agmatine, tyramine, putrescine, and β-phenylethylam...
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ژورنال
عنوان ژورنال: BMJ
سال: 1995
ISSN: 0959-8138,1468-5833
DOI: 10.1136/bmj.311.7013.1166a