Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharides
微生物发酵对山药多糖抗炎活性的影响
期刊:Frontiers in Nutrition
影响因子:4
doi:10.3389/fnut.2024.1509624
Jinchu Yang, Yi Zheng, Yongfeng Yang, Zhenzhen Huang, Gangchun Sun, Renyong Zhao, Wen-Wen Zhou, Kit-Leong Cheong, Zichao Wang, Shouai Feng, Qiuling Wang, Meng Li