Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Reema Orison Lobo"'
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e135644fd513978f9f8680791a013a1
https://doi.org/10.2139/ssrn.4212237
https://doi.org/10.2139/ssrn.4212237
Autor:
Rana Muhammad Aadil, Ulas Acaroz, Md. Alauddin, Gilberto Alves, Padma Ambalam, Ambra Ariani, Damla Arslan-Acaroz, Rosa Aznar, Banu Bayram, F. Cámara-Martos, Shenoy K Chandrakala, Flora Olinda Dias, Kacie Marie Dickinson, Mukesh Doble, Mª Teresa Dueñas, Mieke Faber, Fernanda Silva Farinazzo, Maria Thereza Carlos Fernandes, Sandra Garcia, Teresa Garde-Cerdán, Gargi Ghoshal, Karla Bigetti Guergoletto, Gastón Gutiérrez-Gamboa, Annel M. Hernández-Alcántara, Sinan Ince, MªA. Iturbide-Casas, Yearul Kabir, Anees Ahmed Khalil, Mª Goretti Llamas-Arriba, Reema Orison Lobo, Paloma López, Carolina Saori Ishii Mauro, Yerko Moreno-Simunovic, Harry Freitag Luglio Muhammad, Mieko Nakamura, Valerie Orsat, Eva P. Pérez-Álvarez, Paolo Polidori, Sandra Helena Prudencio, Ubaid ur Rahman, Maya Raman, Ume Roobab, Winny Routray, Amna Sahar, Minoru Sugiura, Yusuf Tutar, Ozlem Ustun-Aytekin, Silvia Vincenzetti, Friedeburg A.M. Wenhold, Alba Yépez, Elvan Yilmaz-Akyuz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6534da11f8c8c6aac5bfd77066a65708
https://doi.org/10.1016/b978-0-12-816842-4.09990-1
https://doi.org/10.1016/b978-0-12-816842-4.09990-1
Kombucha (Bio-tea) is a beverage which is produced by the aerobic fermentation of sugared black tea by symbiotically associated bacteria and yeasts which forms a “tea fungus.” Acetobacter xylinum present in the Kombucha pellicle synthesizes a flo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::742385e5d05a1c97591391964d70fbbc
https://doi.org/10.1016/b978-0-12-816842-4.00016-2
https://doi.org/10.1016/b978-0-12-816842-4.00016-2
Publikováno v:
Journal of Microscopy and Ultrastructure
The present study was undertaken to determine the membrane-stabilizing effect of Bio-tea in the prevention of myocardial injury caused by isoproterenol in rats. The efficiency of Bio-tea pretreatment was compared against black tea pretreatment and th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c732c5f69d5b9e6666b7ad58181739f
http://europepmc.org/articles/PMC6025722
http://europepmc.org/articles/PMC6025722
Publikováno v:
Scientific Transactions in Enviornment and Technovation. 5:212-214
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::831cb49d1755298a014a32da8cac4203
https://doi.org/10.20894/stet.116.005.004.008
https://doi.org/10.20894/stet.116.005.004.008
Kombucha (Bio-tea) is a beverage produced by the fermentation of sugared black tea using a symbiotic association of bacteria and yeasts. Traditional claims about Kombucha report beneficial effects such as antibiotic properties, gastric regulation, re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93afda66786974038ef15e5eaafd96ab
https://europepmc.org/articles/PMC4486530/
https://europepmc.org/articles/PMC4486530/