Effects of Lactobacillus plantarum NCU1546 fermentation on active components, in vitro uric acid lowering activity and flavor of Lilium
DOI:
10.1016/j.fbio.2025.106112
Publication Date:
2025-02-11T00:26:24Z
AUTHORS (4)
ABSTRACT
SUPPLEMENTAL MATERIAL
Coming soon ....
REFERENCES (65)
CITATIONS (1)
EXTERNAL LINKS
PlumX Metrics
RECOMMENDATIONS
FAIR ASSESSMENT
Coming soon ....
JUPYTER LAB
Coming soon ....