"Aqueous Components of Tomato Accelerate Alcohol Metabolism by Increasing Pyruvate Level"
written by Yusuke Ushida, Shunji Oshima, Koichi Aizawa, Hiroyuki Suganuma, Akihiro Nemoto, Hiroko Ishikiriyama, Yasushi Kitagawa,
published by Food and Nutrition Sciences, Vol.5 No.10, 2014
has been cited by the following article(s):
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