首页|期刊导航|食品科学与人类健康（英文）|Screening and identification of purine degrading Lactobacillus fermentum 9-4 from Chinese fermented rice-flour noodles
食品科学与人类健康（英文）2022，Vol.11Issue(5)：1402-1408,7.
Screening and identification of purine degrading Lactobacillus fermentum 9-4 from Chinese fermented rice-flour noodles
Screening and identification of purine degrading Lactobacillus fermentum 9-4 from Chinese fermented rice-flour noodles
摘要
关键词
Hyperuricemia/Probiotics/Lactobacillus fermentum/Low-purine food/Fermented rice noodleKey words
Hyperuricemia/Probiotics/Lactobacillus fermentum/Low-purine food/Fermented rice noodle引用本文复制引用
Lianghua Lu,Tiantian Liu,Xiaoling Liu,Chenghua Wang..Screening and identification of purine degrading Lactobacillus fermentum 9-4 from Chinese fermented rice-flour noodles[J].食品科学与人类健康（英文）,2022,11(5):1402-1408,7.基金项目
This work was financially supported by the National Natural Science Foundation of China(21868003),the Guangxi Natural Science Foundation(2016GXNSFEA380003,2017GXNSFAA198265,AD18281064)and the Guangxi Science and Technology Major Special Project(AA17204075 and AA17202010-3). （21868003）
