Research progress of lactic acid bacteria on the prevention and treatment of hyperuricemia in Tibetan region

WU Shifang, LI Yiheng, SHI Chengrui, LU Deyuan, YANG Xiaoli, ZHANG Weibing, WEN Pengcheng

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (18) : 286-291.

PDF(2268 KB)
PDF(2268 KB)
Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (18) : 286-291. DOI: 10.13995/j.cnki.11-1802/ts.030914

Research progress of lactic acid bacteria on the prevention and treatment of hyperuricemia in Tibetan region

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(18): 286-291 https://doi.org/10.13995/j.cnki.11-1802/ts.030914

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(2268 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉