{"title":"研究阿育吠陀对微生物负载的作用，以改善口感","authors":"Dr.Vidya Dinkar Shete, Dr.Shubhangi Dagadu Kamble","doi":"10.46344/jbino.2022.v11i03(b).08","DOIUrl":null,"url":null,"abstract":"The term Ayurveda comprises two words – ayu (life) and veda (knowledge), thus, deals with various aspects related to health and wellbeing in their diverse aspects, such as happy life, sustainable happiness, and longevity (3). According to Ayurveda, there are three fundamental states of a being such as the physical (including physiological), mental, and the spiritual.In the present article we are discussing the role of ayurveda in improving taste.","PeriodicalId":228982,"journal":{"name":"Journal of Bio Innovation","volume":"1 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2022-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"TO STUDY THE ROLE OF AYURVEDA ON MICROBIAL LOAD FOR IMPROVING THE TASTE\",\"authors\":\"Dr.Vidya Dinkar Shete, Dr.Shubhangi Dagadu Kamble\",\"doi\":\"10.46344/jbino.2022.v11i03(b).08\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The term Ayurveda comprises two words – ayu (life) and veda (knowledge), thus, deals with various aspects related to health and wellbeing in their diverse aspects, such as happy life, sustainable happiness, and longevity (3). According to Ayurveda, there are three fundamental states of a being such as the physical (including physiological), mental, and the spiritual.In the present article we are discussing the role of ayurveda in improving taste.\",\"PeriodicalId\":228982,\"journal\":{\"name\":\"Journal of Bio Innovation\",\"volume\":\"1 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-07-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Bio Innovation\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.46344/jbino.2022.v11i03(b).08\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Bio Innovation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.46344/jbino.2022.v11i03(b).08","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
TO STUDY THE ROLE OF AYURVEDA ON MICROBIAL LOAD FOR IMPROVING THE TASTE
The term Ayurveda comprises two words – ayu (life) and veda (knowledge), thus, deals with various aspects related to health and wellbeing in their diverse aspects, such as happy life, sustainable happiness, and longevity (3). According to Ayurveda, there are three fundamental states of a being such as the physical (including physiological), mental, and the spiritual.In the present article we are discussing the role of ayurveda in improving taste.
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