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The Effects of Traditional Fermented Beverages on Ethanol, Ethyl Glucuronide and Ethyl Sulphate Levels

dc.contributor.authorTümer, A.R
dc.contributor.authorLale, A
dc.contributor.authorGürler, M
dc.contributor.authorYıldırım, M.Ş
dc.contributor.authorKaynak, A.D
dc.contributor.authorAkçan, R.
dc.date.accessioned2019-12-10T11:20:46Z
dc.date.available2019-12-10T11:20:46Z
dc.date.issued2018
dc.identifier.urihttps://doi.org/10.1186/s41935-018-0064-8
dc.identifier.urihttps://www.scopus.com/inward/record.url?eid=2-s2.0-85051287570&partnerID=40&md5=0b505198814fcc8d5764a31580854855
dc.identifier.urihttp://hdl.handle.net/11655/15384
dc.relation.isversionof10.1186/s41935-018-0064-8
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleThe Effects of Traditional Fermented Beverages on Ethanol, Ethyl Glucuronide and Ethyl Sulphate Levels
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.relation.journalEgyptian Journal of Forensic Sciences
dc.contributor.departmentİç Hastalıkları
dc.identifier.volume8
dc.identifier.issue1
dc.description.indexScopus


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