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308 积分 2025-10-28 加入
The potential of lactic acid bacteria in fermented herbs-derived food products
8天前
已完结
Shenqi formula delayed Alzheimer’s disease-like symptoms by skn-1 pathway in Caernorhabditis elegans
4个月前
已完结
Structural features and antioxidant activities of polysaccharides from different parts of Codonopsis pilosula var. modesta (Nannf.) L. T. Shen
4个月前
已完结
Manshenkang granules alleviate fibrosis in chronic renal failure rats by regulating the PDE4b/cAMP pathway
4个月前
已完结
Screening of lactic acid bacteria strains with urate‐lowering effect from fermented dairy products
4个月前
已完结
Effect of Lactobacillus acidophilus fermentation on the composition of chlorogenic acids and anti-hyperuricemia activity of Artemisia selengensis Turcz
4个月前
已完结
Lactic acid bacteria with anti-hyperuricemia ability: Screening in vitro and evaluating in mice
4个月前
已完结
Screen and characteristics of lactic acid bacteria with the ability to modulate energy metabolism and degrade uric acid
4个月前
已完结
Probiotics and bioactive ingredients from fermented foods for the effective prevention and regulation of hyperuricemia
4个月前
已完结
Effective Approaches to Improve the Anti-Hyperuricemia Ability of Plant Polyphenols: A Review
4个月前
已完结
中国建筑卫生陶瓷行业发展的现状及趋势
4个月前
已采纳
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