Uric Acid-lowering Effect and Safety Evaluation of Taxilli Herba Tea Fermented with Eurotium cristatum
Objective: Given the limitations of current interventions for hyperuricemia and the potential of Eurotium cristatum fermentation to enhance the bioactivity of natural products, this study aimed to investigate the urate-lowering effect and safety of E. cristatum-fermented Taxilli Herba tea, thereby p...
I tiakina i:
| Ngā kaituhi matua: | , , , , , , |
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| Hōputu: | Artigo |
| Reo: | Chinês |
| I whakaputaina: |
The editorial department of Science and Technology of Food Industry
2026-05-01
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| Rangatū: | Shipin gongye ke-ji |
| Ngā marau: | |
| Urunga tuihono: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025040026 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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