African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

Full Length Research Paper

Chemical compositions of traditional alcoholic beverages and consumers’ characteristics, Ethiopia

Dersehilign Awegichew Teshome
  • Dersehilign Awegichew Teshome
  • Institute of Neuroscience, Medical University of Innsbruck, Austria
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Matthias Rainer
  • Matthias Rainer
  • Institute of Analytical Chemistry and Radiochemistry, University of Innsbruck, Austria
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Jean-Christophe Noel
  • Jean-Christophe Noel
  • Institute of Analytical Chemistry and Radiochemistry, University of Innsbruck, Austria
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Gerhard Schüßler
  • Gerhard Schüßler
  • Department of Medical Psychology, Medical University of Innsbruck, Austria
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Dietmar Fuchs
  • Dietmar Fuchs
  • Department of Biological Chemistry, Medical university of Innsbruck, Austria
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Harald R. Bliem
  • Harald R. Bliem
  • Department of Medical Psychology, Medical University of Innsbruck, Austria
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Bonn K. Günther
  • Bonn K. Günther
  • Institute of Analytical Chemistry and Radiochemistry, University of Innsbruck, Austria
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  •  Received: 22 November 2016
  •  Accepted: 25 January 2017
  •  Published: 31 July 2017

Authors

Dersehilign Awegichew Teshome
Institute of Neuroscience, Medical University of Innsbruck, Austria

Matthias Rainer
Institute of Analytical Chemistry and Radiochemistry, University of Innsbruck, Austria

Jean-Christophe Noel
Institute of Analytical Chemistry and Radiochemistry, University of Innsbruck, Austria

Gerhard Schüßler
Department of Medical Psychology, Medical University of Innsbruck, Austria

Dietmar Fuchs
Department of Biological Chemistry, Medical university of Innsbruck, Austria

Harald R. Bliem
Department of Medical Psychology, Medical University of Innsbruck, Austria

Bonn K. Günther
Institute of Analytical Chemistry and Radiochemistry, University of Innsbruck, Austria

Corresponding Author Email: [email protected]



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This article is published under the terms of the Creative Commons Attribution License 4.0

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