Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Samyabrata Mukhoty"'
Autor:
Anusha Majumder, Sunil Kanti Mondal, Samyabrata Mukhoty, Sagar Bag, Anupam Mondal, Yasmin Begum, Kalpna Sharma, Avishek Banik
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100212- (2022)
Flavour of tea is mainly contributed by a group of polyphenols – flavonoids. However, the content of flavonoid fluctuates seasonally and is found to be higher in the first flush of tea, when compared to the second flush. This disparity in the flavo
Externí odkaz:
https://doaj.org/article/3f2b8b3a49f245ebbb2404d040edaba9
Autor:
Anusha, Majumder, Sunil, Kanti Mondal, Samyabrata, Mukhoty, Sagar, Bag, Anupam, Mondal, Yasmin, Begum, Kalpna, Sharma, Avishek, Banik
Publikováno v:
Food chemistry: X. 13
Flavour of tea is mainly contributed by a group of polyphenols - flavonoids. However, the content of flavonoid fluctuates seasonally and is found to be higher in the first flush of tea, when compared to the second flush. This disparity in the flavono
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::eb8d7f49d6ae8d963a62aaa7beac4bd7
https://pubmed.ncbi.nlm.nih.gov/35498963
https://pubmed.ncbi.nlm.nih.gov/35498963
Autor:
Madhab Kumar Sen, Samyabrata Mukhoty, Subhajit Ghosh, Suvankar Das, Himangsu Kundu, Simone Brogi, Sunil Kanti Mondal
Publikováno v:
Computers in Biology and Medicine
The continued sustained threat of the SARS-CoV-2 virus world-wide, urgently calls for far-reaching effective therapeutic strategies for treating this emerging infection. Accordingly, this study explores mode of action and therapeutic potential of exi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f78f917048d2f88b4ddbb322b33012f0
https://doi.org/10.1016/j.compbiomed.2021.104591
https://doi.org/10.1016/j.compbiomed.2021.104591