Article Versions Notes

Ziemlewska A, Zagórska-Dziok M, Nizioł-Łukaszewska Z, Kielar P, Mołoń M, Szczepanek D, Sowa I, Wójciak M. In Vitro Evaluation of Antioxidant and Protective Potential of Kombucha-Fermented Black Berry Extracts against H₂O₂-Induced Oxidative Stress in Human Skin Cells and Yeast Model. International Journal of Molecular Sciences. 2023; 24(5):4388. https://doi.org/10.3390/ijms24054388

Ziemlewska, Aleksandra, Martyna Zagórska-Dziok, Zofia Nizioł-Łukaszewska, Patrycja Kielar, Mateusz Mołoń, Dariusz Szczepanek, Ireneusz Sowa, and Magdalena Wójciak. 2023. "In Vitro Evaluation of Antioxidant and Protective Potential of Kombucha-Fermented Black Berry Extracts against H₂O₂-Induced Oxidative Stress in Human Skin Cells and Yeast Model" International Journal of Molecular Sciences 24, no. 5: 4388. https://doi.org/10.3390/ijms24054388

Ziemlewska, A., Zagórska-Dziok, M., Nizioł-Łukaszewska, Z., Kielar, P., Mołoń, M., Szczepanek, D., Sowa, I., & Wójciak, M. (2023). In Vitro Evaluation of Antioxidant and Protective Potential of Kombucha-Fermented Black Berry Extracts against H₂O₂-Induced Oxidative Stress in Human Skin Cells and Yeast Model. International Journal of Molecular Sciences, 24(5), 4388. https://doi.org/10.3390/ijms24054388