The effects of traditional fermented beverages on ethanol, ethyl glucuronide and ethyl sulphate levels

The effects of traditional fermented beverages on ethanol, ethyl glucuronide and ethyl sulphate levels

Abstract Background Traditional beverages such as şalgam, boza, kımız and kefir are frequently being consumed in Turkey. During the production of these beverages fermentation provides long time bio-preservation due to protective effects of ethanol, a product of microorganisms’ metabolism. Especially...

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Bibliographic Details
Main Authors: Ali Rıza Tümer, Aykut Lale, Mukaddes Gürler, Mahmut Şerif Yıldırım, Ayşe Derya Kaynak, Ramazan Akçan
Format: Article
Language:English
Published: SpringerOpen 2018-04-01
Series:Egyptian Journal of Forensic Sciences
Subjects:
Blood alcohol levels
Urinary ethylglucuronide
Urinary ethylsulphate
Fermented beverages
Ethanol
Online Access:http://link.springer.com/article/10.1186/s41935-018-0064-8

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