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Potential of probiotic-fermented Flos sophorae as a functional food: Enhanced anti-hyperuricemic activity and modulation of volatile components

Flos Functional food

DOI: 10.1016/j.fbio.2024.105640 Publication Date: 2024-12-06T01:00:15Z

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AUTHORS (5)

Rui Cui

Cong Zhang

Zhen-Hui Pan

Teng-Gen Hu

Hong Wu

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Potential of probiotic-fermented Flos sophorae as a functional food: Enhanced anti-hyperuricemic activity and modulation of volatile components

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