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

doi:10.13995/j.cnki.11-1802/ts.030914

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.

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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

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{{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

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Received	Revised	Published
2022-01-27	2022-02-09	2022-09-25
Issue Date
2022-10-17

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