Effect of <i>Lactobacillus acidophilus</i> fermentation on the composition of chlorogenic acids and anti-hyperuricemia activity of <i>Artemisia selengensis</i> Turcz
Crossref DOI link: https://doi.org/10.1039/D2FO01854C
Published Online: 2022
Update policy: https://doi.org/10.1039/rsc_crossmark_policy
Wan, Yin
Wang, Dengxiao
Shen, Yuefeng
Chen, Yanru
Qian, Jin
Fu, Guiming https://orcid.org/0000-0002-4927-2870
Funding for this research was provided by:
National Natural Science Foundation of China (32060540)
Accepted Manuscript valid from 2023-10-27
