ORIGINAL RESEARCH
Published on 06 Jan 2025
Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharides
doi 10.3389/fnut.2024.1509624
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- Frontiers in Nutrition
- Food Chemistry
- Research Topics
- Enhancing the Biological Activity and Applications of Polysaccharides through Modification
Enhancing the Biological Activity and Applications of Polysaccharides through Modification
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Frontiers in Nutrition
- Food Chemistry
- Nutrition and Food Science Technology
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Frontiers in Neuroscience
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