Search for Author, Title, Keyword
Current issue
In press
Archive
About the Journal
Editorial Policies
Instructions for Authors
In press
Stats
CC-BY 4.0
Get citation
ORIGINAL ARTICLE
Enhancing Edible Bird’s Nest with Water Kefir: A Novel Approach to Boost Antioxidant, Anti-Tyrosinase, and Probiotic Growth-Stimulating Properties for Functional Beverage Development
Hai T. Pham 1,2
,
 
Buu-Chau T. Nguyen 1,2
,
 
Thi-Phuong Nguyen 1,2
,
 
Van-Minh Nguyen 3
,
 
Tang V. Duong 4
,
 
Khoa Thi Nguyen 1,2
 
 
 
More details
Hide details
1
NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
 
2
Nguyen Tat Thanh University Center for Hi-Tech Development, Saigon Hi-Tech Park, Ho Chi Minh City, Vietnam
 
3
VNU School of Interdisciplinary Studies and Arts, Vietnam National University, Hanoi, Vietnam
 
4
Vietnam National Museum of Nature, Vietnam Academy of Science and Technology, 18 Hoang Quoc Viet, Nghia Do, Cau Giay, Vietnam
 
 
Submission date: 2025-07-18
 
 
Acceptance date: 2025-11-18
 
 
Corresponding author
Khoa Thi Nguyen   

NTT Hi-Tech Institute, Nguyen Tat Thanh University, 298-300A Nguyen Tat Thanh, Ho Chi Minh City, Viet Nam
 
 
 
KEYWORDS
antioxidant
anti-tyrosinase
edible bird’s nest
growth-stimulating
probiotic water kefir
 
TOPICS
ABSTRACT
Water kefir has been extensively utilized to produce non-dairy drinks that provide significant health advantages. To expand the range of fermented products and cater to consumer preferences, research into new fermentation substrates for water kefir is essential. In this study, we used edible bird’s nest (EBN) as a fermentation substrate, focusing on its antioxidant, anti-tyrosinase, and prebiotic properties, along with total phenolic content, protein profile, and sensory characteristics over an 8-day fermentation period. Our results showed that the capacity to scavenge ABTS•+ and •OH free radicals, inhibit tyrosinase activity, and promote the growth of Lactobacillus acidophilus and Lactococcus lactis improved during fermentation, with the most pronounced effects observed at 8 days of fermentation. Additionally, the total phenolic content increased over time, peaking at day 8 with a value of approximately 2,100 µg GAE/mL. SDS-PAGE analysis revealed the emergence of new small proteins and peptides under 10 kDa. Sensory evaluation indicated that EBN water kefir received moderate overall acceptance. Notably, when 10% (v/v) rose syrup was incorporated into the final product fermented for 8 days, it was highly appreciated by the panelists. These findings highlight the potential health benefits of EBN water kefir and open avenues for developing a functional beverage from fermented EBN in the future.
ACKNOWLEDGEMENTS
We are grateful to Phuoc Loc Thi Nguyen, Director of Phuoc Tin Development Trading Service Company, Limited and M.S. Vu Nguyen Ngo, NTT Hi-Tech Institute, Nguyen Tat Thanh University, for kindly providing edible bird’s nest and Lactococcus lactis strains, respectively. We acknowledge Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam for supporting this study.
FUNDING
This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.
CONFLICT OF INTEREST
The authors declare that there is no conflict of interest.
REFERENCES (54)
1.
Abd. Razak, D.L., Abd. Rashid, N.Y., Jamaluddin, A., Abd. Ghani, A., Abdul Manan, M. (2021). Antioxidant activities, tyrosinase inhibition activity and bioactive compounds content of broken rice fermented with Amylomyces rouxii. Food Research, 5(1), 65-72. https://doi.org/10.26656/fr.20....
CrossRef
 
Google Scholar
 
 
2.
Alrosan, M., Tan, T.-C., Easa, A.M., Gammoh, S., Alu’datt, M.H., Kubow, S., Almajwal, A.M., Al-Qaisi, A. (2023). Enhanced functionality of fermented whey protein using water kefir. International Journal of Food Properties, 26(1), 1663-1677. https://doi.org/10.1080/109429....
CrossRef
 
Google Scholar
 
 
3.
Azi, F., Tu, C., Rasheed, H.A., Dong, M. (2020). Comparative study of the phenolics, antioxidant and metagenomic composition of novel soy whey-based beverages produced using three different water kefir microbiota. International Journal of Food Science and Technology, 55(4), 1689-1697. https://doi.org/10.1111/ijfs.1....
CrossRef
 
Google Scholar
 
 
4.
Babji, A.S., Daud, N.A. (2021). Swiftlet’s nest as potential prebiotic compound for the gut beneficial bacteria. Jurnal Ilmu dan Teknologi Hasil Ternak, 16(1), 1-10. https://doi.org/10.21776/ub.ji....
CrossRef
 
Google Scholar
 
 
5.
Bozkir, E., Yilmaz, B., Sharma, H., Esatbeyoglu, T., Ozogul, F. (2024). Challenges in water kefir production and limitations in human consumption: A comprehensive review of current knowledge. Heliyon, 10(13), art. no. e33501. https://doi.org/10.1016/j.heli....
CrossRef
 
Google Scholar
 
 
6.
Budryn, G., Klewicka, E., Grzelczyk, J., Gałązka-Czarnecka, I., Mostowski, R. (2019). Lactic acid fermentation of legume seed sprouts as a method of increasing the content of isoflavones and reducing microbial contamination. Food Chemistry, 285, 478-484. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
7.
Chen, Y.T., Lin, Y.C., Lin, J.S., Yang, N.S., Chen, M.J. (2018). Sugary kefir strain Lactobacillus mali APS1 ameliorated hepatic steatosis by regulation of SIRT‐1/Nrf‐2 and gut microbiota in rats. Molecular Nutrition & Food Research, 62(8), art. no. 1700903. https://doi.org/10.1002/mnfr.2....
CrossRef
 
Google Scholar
 
 
8.
Chomphoosee, T., Seesuriyachan, P., Wattanutchariya, W., Tipbunjong, C., Therdtatha, P., Insomphun, C., Panti, N., Moukamnerd, C. (2025). A novel beverage of coffee cherry (cascara) water kefir rich in antioxidants, bioactive compounds, and exhibiting promising antibacterial and sensory qualities. LWT – Food Science and Technology, 219, art. no. 117539. https://doi.org/10.1016/j.lwt.....
CrossRef
 
Google Scholar
 
 
9.
Corona, O., Randazzo, W., Miceli, A., Guarcello, R., Francesca, N., Erten, H., Moschetti, G., Settanni, L. (2016). Characterization of kefir-like beverages produced from vegetable juices. LWT – Food Science and Technology, 66, 572-581. https://doi.org/10.1016/j.lwt.....
CrossRef
 
Google Scholar
 
 
10.
Dai, Y., Cao, J., Wang, Y., Chen, Y., Jiang, L. (2021). A comprehensive review of edible bird's nest. Food Research International, 140, art. no. 109875. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
11.
Daud, N.A., Sarbini, S.R., Babji, A.S., Mohamad Yusop, S., Lim, S.J. (2019). Characterization of edible swiftlet’s nest as a prebiotic ingredient using a simulated colon model. Annals of Microbiology, 69(12), 1235-1246. https://doi.org/10.1007/s13213....
CrossRef
 
Google Scholar
 
 
12.
Falsoni, R.M.P., Moraes, F.d.S.A., Rezende, M.S.d., Silva, C.L.d., Andrade, T.U.d., Brasil, G.A., Lima, E.M.d. (2022). Pretreatment with water kefir reduces the development of acidified ethanol-induced gastric ulcers. Brazilian Journal of Pharmaceutical Sciences, 58, art. no. e191046. https://doi.org/10.1590/s2175-....
CrossRef
 
Google Scholar
 
 
13.
Fels, L., Jakob, F., Vogel, R.F., Wefers, D. (2018). Structural characterization of the exopolysaccharides from water kefir. Carbohydrate Polymers, 189, 296-303. https://doi.org/10.1016/j.carb....
CrossRef
 
Google Scholar
 
 
14.
Gallagher, S.R. (2006). One‐dimensional SDS gel electrophoresis of proteins. Current Protocols in Immunology, 75(1), 8.4.1-8.4.37. https://doi.org/10.1002/047114....
CrossRef
 
Google Scholar
 
 
15.
Gökırmaklı, Ç., Gün, İ., Kartal, M.O., Güzel-Seydim, Z.B. (2025). Antioxidant capacity, volatile compounds, microbial, chemical and sensory properties of plum (Prunus domestica) juice water kefir. Discover Food, 5(1), art. no. 33. https://doi.org/10.1007/s44187....
CrossRef
 
Google Scholar
 
 
16.
Gong, Z., Zhi, Z., Zhang, C., Cao, D. (2025). Non-destructive detection of soluble solids content in fruits: A review. Chemistry, 7(4), art. no. 115. https://doi.org/10.3390/chemis....
CrossRef
 
Google Scholar
 
 
17.
Guangsen, T., Xiang, L., Jiahu, G. (2021). Microbial diversity and volatile metabolites of kefir prepared by different milk types. CyTA – Journal of Food, 19(1), 399-407. https://doi.org/10.1080/194763....
CrossRef
 
Google Scholar
 
 
18.
Hasheminya, S.-M., Dehghannya, J. (2020). Novel ultrasound-assisted extraction of kefiran biomaterial, a prebiotic exopolysaccharide, and investigation of its physicochemical, antioxidant and antimicrobial properties. Materials Chemistry and Physics, 243, art. no. 122645. https://doi.org/10.1016/j.matc....
CrossRef
 
Google Scholar
 
 
19.
Hirayama, H., Matsuda, T., Tsuchiya, Y., Oka, R., Seino, J., Huang, C., Nakajima, K., Noda, Y., Shichino, Y., Iwasaki, S., Suzuki, T. (2019). Free glycans derived from O-mannosylated glycoproteins suggest the presence of an O-glycoprotein degradation pathway in yeast. Journal of Biological Chemistry, 294(44), 15900-15911. https://doi.org/10.1074/jbc.RA....
CrossRef
 
Google Scholar
 
 
20.
Kathan, R.H., Weeks, D.I. (1969). Structure studies of collocalia mucoid: I. Carbohydrate and amino acid composition. Archives of Biochemistry and Biophysics, 134(2), 572-576. https://doi.org/10.1016/0003-9....
CrossRef
 
Google Scholar
 
 
21.
Kim, Y.-J., Uyama, H. (2005). Tyrosinase inhibitors from natural and synthetic sources: structure, inhibition mechanism and perspective for the future. Cellular and Molecular Life Sciences, 62(15), 1707-1723. https://doi.org/10.1007/s00018....
CrossRef
 
Google Scholar
 
 
22.
Kumar, M.R., Yeap, S.K., Mohamad, N.E., Abdullah, J.O., Masarudin, M.J., Khalid, M., Leow, A.T.C., Alitheen, N.B. (2021). Metagenomic and phytochemical analyses of kefir water and its subchronic toxicity study in BALB/c mice. MC Complementary Medicine and Therapies, 21(1), art. no. 183. https://doi.org/10.1186/s12906....
CrossRef
 
Google Scholar
 
 
23.
Lee, H.-S., Kim, M.-R., Park, Y., Park, H.J., Chang, U.J., Kim, S.Y., Suh, H.J. (2012). Fermenting red ginseng enhances its safety and efficacy as a novel skin care anti-aging ingredient: in vitro and animal study. Journal of Medicinal Food, 15(11), 1015-1023. https://doi.org/10.1089/jmf.20....
CrossRef
 
Google Scholar
 
 
24.
Lee, J.Y., Kim, H., Yang, T.-h., Oh, S., Kim, G.J., Park, S., Lee, S., Mok, I.-K., Kang, D.H., Kim, D. (2025). Enhancing the biochemical and functional properties of water kefir: Comparative effects of different water sources with emphasis on deep ocean water. Journal of Functional Foods, 132, art. no. 106965. https://doi.org/10.1016/j.jff.....
CrossRef
 
Google Scholar
 
 
25.
Lobo, V., Patil, A., Phatak, A., Chandra, N. (2010). Free radicals, antioxidants and functional foods: Impact on human health. Pharmacognosy Reviews, 4(8), 118-126. https://doi.org/10.4103/0973-7....
CrossRef
 
Google Scholar
 
 
26.
Malta, S.M., Batista, L.L., Silva, H.C.G., Franco, R.R., Silva, M.H., Rodrigues, T.S., Correia, L.I.V., Martins, M.M., Venturini, G., Espindola, F.S. (2022). Identification of bioactive peptides from a Brazilian kefir sample, and their anti-Alzheimer potential in Drosophila melanogaster. Scientific Reports, 12(1), art. no. 11065. https://doi.org/10.1038/s41598....
CrossRef
 
Google Scholar
 
 
27.
Marcone, M.F. (2005). Characterization of the edible bird’s nest the “Caviar of the East”. Food Research International, 38(10), 1125-1134. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
28.
Moretti, A.F., Moure, M.C., Quiñoy, F., Esposito, F., Simonelli, N., Medrano, M., León-Peláez, Á. (2022). Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization. Future Foods, 5, art. no. 100123. https://doi.org/10.1016/j.fufo....
CrossRef
 
Google Scholar
 
 
29.
Nguyen, L.B.X., Do, A.D., Phan Van, T. (2025a). Development and evaluation of Piper sarmentosum-based kombucha: Fermentation, bioactivity, and sensory acceptance. Polish Journal of Food and Nutrition Sciences, 75(1), 16-23. https://doi.org/10.31883/pjfns....
CrossRef
 
Google Scholar
 
 
30.
Nguyen, T.-P., Le, Q.T., Bui, C.C., Ta, K.N., Nguyen, K.T. (2024a). Employing fruit juices to hydrolyze edible bird's nest and enhance the antioxidant, anti-tyrosinase, and wound-healing activities of the hydrolysates. Heliyon, 10(10), art. no. e30879. https://doi.org/10.1016/j.heli....
CrossRef
 
Google Scholar
 
 
31.
Nguyen, T.-P., Le, Q.T., Tran, M.L.T., Ta, K.N., Nguyen, K.T. (2024b). Antioxidant, anti-tyrosinase, and wound-healing capacities of soy protein hydrolysates obtained by hydrolysis with papaya and cantaloupe juices showing proteolytic activity. Polish Journal of Food and Nutrition Sciences, 74(1), 5-15. https://doi.org/10.31883/pjfns....
CrossRef
 
Google Scholar
 
 
32.
Nguyen, T.-P., Van Duong, T., Ta, K.N., Nguyen, K.T. (2025b). Protein hydrolysis with plant juices enhances antioxidant, prebiotic, and wound-healing properties of the hydrolysates: A study in edible bird’s nest. Journal of Food Measurement and Characterization, 19, 5572-5584. https://doi.org/10.1007/s11694....
CrossRef
 
Google Scholar
 
 
33.
Ozcelik, F., Akan, E., Kinik, O. (2021). Use of Cornelian cherry, hawthorn, red plum, roseship and pomegranate juices in the production of water kefir beverages. Food Bioscience, 42, art. no. 101219. https://doi.org/10.1016/j.fbio....
CrossRef
 
Google Scholar
 
 
34.
Panzella, L., Napolitano, A. (2019). Natural and bioinspired phenolic compounds as tyrosinase inhibitors for the treatment of skin hyperpigmentation: Recent advances. Cosmetics, 6(4), art. no. 57. https://doi.org/10.3390/cosmet....
CrossRef
 
Google Scholar
 
 
35.
Peng, Z., Wang, G., He, Y., Wang, J.J., Zhao, Y. (2023). Tyrosinase inhibitory mechanism and anti-browning properties of novel kojic acid derivatives bearing aromatic aldehyde moiety. Current Research in Food Science, 6, art. no. 100421. https://doi.org/10.1016/j.crfs....
CrossRef
 
Google Scholar
 
 
36.
Qian, W., Liu, W., Zhu, D., Cao, Y., Tang, A., Gong, G., Su, H. (2020). Natural skin-whitening compounds for the treatment of melanogenesis. Experimental and Therapeutic Medicine, 20(1), 173-185. https://doi.org/10.3892/etm.20....
CrossRef
 
Google Scholar
 
 
37.
Raveschot, C., Cudennec, B., Coutte, F., Flahaut, C., Fremont, M., Drider, D., Dhulster, P. (2018). Production of bioactive peptides by Lactobacillus species: From gene to application. Frontiers in Microbiology, 9, art. no. 2354. https://doi.org/10.3389/fmicb.....
CrossRef
 
Google Scholar
 
 
38.
Romero-Luna, H.E., Peredo-Lovillo, A., Dávila-Ortiz, G. (2022). Chapter 9 – Tepache: a pre-hispanic fermented beverage as a potential source of probiotic yeasts. In Hispanic Foods: Chemistry of Fermented Foods, ACS symposium Series, Vol. 1406, ACS Publications, pp. 135-147. https://doi.org/10.1021/bk-202....
CrossRef
 
Google Scholar
 
 
39.
Ruiz-Capillas, C., Herrero, A.M. (2021). Sensory analysis and consumer research in new product development. Foods, 10(3), art. no. 582. https://doi.org/10.3390/foods1....
CrossRef
 
Google Scholar
 
 
40.
Sarikhani, M., Kermanshahi, R.K., Ghadam, P., Gharavi, S. (2018). The role of probiotic Lactobacillus acidophilus ATCC 4356 bacteriocin on effect of HBsu on planktonic cells and biofilm formation of Bacillus subtilis. International Journal of Biological Macromolecules, 115, 762-766. https://doi.org/10.1016/j.ijbi....
CrossRef
 
Google Scholar
 
 
41.
Silva, M.H., Batista, L.L., Malta, S.M., Santos, A.C., Mendes-Silva, A.P., Bonetti, A.M., Ueira-Vieira, C., Dos Santos, A. (2024). Unveiling the Brazilian kefir microbiome: Discovery of a novel Lactobacillus kefiranofaciens (LkefirU) genome and in silico prospection of bioactive peptides with potential anti-Alzheimer properties. BMC Genomics, 25(1), art. no. 884. https://doi.org/10.1186/s12864....
CrossRef
 
Google Scholar
 
 
42.
Singleton, V.L., Orthofer, R., Lamuela-Raventós, R.M. (1999). [14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology, 299, 152-178. https://doi.org/10.1016/S0076-....
CrossRef
 
Google Scholar
 
 
43.
Srivastava, K.K., Kumar, R. (2015). Stress, oxidative injury and disease. Indian Journal of Clinical Biochemistry, 30(1), 3-10. https://doi.org/10.1007/s12291....
CrossRef
 
Google Scholar
 
 
44.
Tan, L.L., Ngiam, J.J., Sim, E.S.Z., Conway, P.L., Loo, S.C.J. (2022a). Liquorilactobacillus satsumensis from water kefir yields α-glucan polysaccharides with prebiotic and synbiotic qualities. Carbohydrate Polymers, 290, art. no. 119515. https://doi.org/10.1016/j.carb....
CrossRef
 
Google Scholar
 
 
45.
Tan, L.L., Tan, C.H., Ng, N.K.J., Tan, Y.H., Conway, P.L., Loo, S.C.J. (2022b). Potential probiotic strains from milk and water kefir grains in Singapore—use for defense against enteric bacterial pathogens. Frontiers in Microbiology, 13, art. no. 857720. https://doi.org/10.3389/fmicb.....
CrossRef
 
Google Scholar
 
 
46.
Tireki, S. (2022). Physicochemical and sensory parameters of vegan water kefir beverages fermented with different fruits. The European Journal of Research and Development, 2(4), art. no. 119. https://doi.org/10.56038/ejrnd....
CrossRef
 
Google Scholar
 
 
47.
Tu, C., Azi, F., Huang, J., Xu, X., Xing, G., Dong, M. (2019). Quality and metagenomic evaluation of a novel functional beverage produced from soy whey using water kefir grains. LWT – Food and Science Technology, 113, art. no. 108258. https://doi.org/10.1016/j.lwt.....
CrossRef
 
Google Scholar
 
 
48.
Vu-Quang, H., Ngo-Nguyen, V., Nguyen, H.P., Dang, T.V., Phan, Q.K., Do, A.D. (2024). Characterization of probiotic potential lactic acid bacteria isolated from Chinese cabbage Brassica rapa subsp. Pekinensis. Food Biotechnology, 38(3), 291-313. https://doi.org/10.1080/089054....
CrossRef
 
Google Scholar
 
 
49.
Wang, X., Wang, P. (2023). Red beetroot juice fermented by water kefir grains: Physicochemical, antioxidant profile and anticancer activity. European Food Research and Technology, 249(4), 939-950. https://doi.org/10.1007/s00217....
CrossRef
 
Google Scholar
 
 
50.
Wong, C.-F., Chan, G.K.-L., Zhang, M.-L., Yao, P., Lin, H.-Q., Dong, T.T.-X., Li, G., Lai, X.-P., Tsim, K.W.-K. (2017). Characterization of edible bird’s nest by peptide fingerprinting with principal component analysis. Food Quality and Safety, 1(1), 83-92. https://doi.org/10.1093/fqsafe....
CrossRef
 
Google Scholar
 
 
51.
Yang, F., Chen, C., Ni, D., Yang, Y., Tian, J., Li, Y., Chen, S., Ye, X., Wang, L. (2023). Effects of fermentation on bioactivity and the composition of polyphenols contained in polyphenol-rich foods: A review. Foods, 12(17), art. no. 3315. https://doi.org/10.3390/foods1....
CrossRef
 
Google Scholar
 
 
52.
Yassunaka Hata, N.N., Surek, M., Sartori, D., Vassoler Serrato, R., Aparecida Spinosa, W. (2023). Role of acetic acid bacteria in food and beverages. Food Technology and Biotechnology, 61(1), 85-103. https://doi.org/10.17113/ftb.6....
CrossRef
 
Google Scholar
 
 
53.
Yu, Z.-Y., Xu, K., Wang, X., Wen, Y.-T., Wang, L.-J., Huang, D.-Q., Chen, X.-X., Chai, W.-M. (2022). Punicalagin as a novel tyrosinase and melanin inhibitor: Inhibitory activity and mechanism. LWT – Food Science and Technology, 161, art. no. 113318. https://doi.org/10.1016/j.lwt.....
CrossRef
 
Google Scholar
 
 
54.
Zhou, F., Li, Y.-L., Zhang, X., Wang, K.-B., Huang, J.-A., Liu, Z.-H., Zhu, M.-Z. (2021). Polyphenols from Fu brick tea reduce obesity via modulation of gut microbiota and gut microbiota-related intestinal oxidative stress and barrier function. Journal of Agricultural and Food Chemistry, 69(48), 14530-14543. https://doi.org/10.1021/acs.ja....
CrossRef
 
Google Scholar
 
 
Share
Send by email
RELATED ARTICLE
Current Perspective About the Effect of a Ketogenic Diet on Oxidative Stress – a Review
Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber
Pear Juice Clarification Using Polygalacturonase from Beauveria bassiana: Effects on Rheological, Antioxidant and Quality Properties
Indexes
 
Keywords index
Topics index
Authors index
eISSN:2083-6007
ISSN:1230-0322
Journals System - logo
W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
© 2006-2025 Journal hosting platform by Bentus
Scroll to top