| 标题 |
From economic crop to high-value product: Fermentation of chestnut protein by Lactobacillus rhamnosus ameliorates chronic inflammation via the gut microbiota-SCFAs axis |
| 网址 | |
| DOI | |
| 其它 |
期刊:Int J Food Microbiol 作者:Qin D, Fu W, Cui H, Liu H, Yang H, Hu Y, Wang R, Ji X, Wang S 出版日期:2026-05-01 |
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(2025-6-4)