Ziemlewska, A.; Zagórska-Dziok, M.; Mokrzyńska, A.; Nizioł-Łukaszewska, Z.; Szczepanek, D.; Sowa, I.; Wójciak, M.
Comparison of Anti-Inflammatory and Antibacterial Properties of Raphanus sativus L. Leaf and Root Kombucha-Fermented Extracts. Int. J. Mol. Sci. 2024, 25, 5622.
https://doi.org/10.3390/ijms25115622
AMA Style
Ziemlewska A, Zagórska-Dziok M, Mokrzyńska A, Nizioł-Łukaszewska Z, Szczepanek D, Sowa I, Wójciak M.
Comparison of Anti-Inflammatory and Antibacterial Properties of Raphanus sativus L. Leaf and Root Kombucha-Fermented Extracts. International Journal of Molecular Sciences. 2024; 25(11):5622.
https://doi.org/10.3390/ijms25115622
Chicago/Turabian Style
Ziemlewska, Aleksandra, Martyna Zagórska-Dziok, Agnieszka Mokrzyńska, Zofia Nizioł-Łukaszewska, Dariusz Szczepanek, Ireneusz Sowa, and Magdalena Wójciak.
2024. "Comparison of Anti-Inflammatory and Antibacterial Properties of Raphanus sativus L. Leaf and Root Kombucha-Fermented Extracts" International Journal of Molecular Sciences 25, no. 11: 5622.
https://doi.org/10.3390/ijms25115622
APA Style
Ziemlewska, A., Zagórska-Dziok, M., Mokrzyńska, A., Nizioł-Łukaszewska, Z., Szczepanek, D., Sowa, I., & Wójciak, M.
(2024). Comparison of Anti-Inflammatory and Antibacterial Properties of Raphanus sativus L. Leaf and Root Kombucha-Fermented Extracts. International Journal of Molecular Sciences, 25(11), 5622.
https://doi.org/10.3390/ijms25115622
