Ethanol and Methanol Concentration in Commonly Used Brands of Ma-al-shaeer in Iran: Estimation of Dietary Intakes and Risk Assessment-Reference-Cited by-同舟云学术

Ethanol and Methanol Concentration in Commonly Used Brands of Ma-al-shaeer in Iran: Estimation of Dietary Intakes and Risk Assessment

Published:2018-09-30 Issue:3 Volume:21 Page:168-176
ISSN:2093-6966
Container-title:Journal of Pharmacopuncture
language:en
Short-container-title:J Pharmacopuncture

Author:

Shirani Kobra¹,Bostan Hassan Badie¹,Baroti Ashkan¹,Hassanzadeh Mohammad²,Khashyarmanesh Zahra²,Haghighi Hamideh Moalemzadeh²,Karimi Gholamreza¹³

Affiliation:

1. Department of Pharmacodynamy and Toxicology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran

2. Deparment of Medicinal Chemistry, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran

3. Pharmaceutical Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran

Publisher

Korean Pharmacopuncture Institute

Subject

Complementary and alternative medicine,Pharmacology

Link

http://pdf.medrang.co.kr/JOP/2018/021/2093-6966-v21-n03-168.pdf

Reference25 articles.

1. Sohrabvandi S, Mousavi S, Razavi S, Malganji S, Khosravi-Darani K, Mortazavian A. The effect of Saccharomyces strain and fermentation conditions on production of Ma-al-Shaeer. Iranian J Nutr Sci Food Technol 2013;8:179-187.

2. A suitable model of microbial survival curves for beer pasteurization

3. Nutritional aspects of beer—a review

4. In vitroantioxidant capacity from wort to beer

5. Beer increases plasma antioxidant capacity in humans

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