Lactic acid bacteria fermentation drives metabolic remodeling to enhance anti-hyperuricemic potential and flavor quality of Portulaca oleracea juice.

Liu X, Zhang Y, Liu Y, Wang H, Wang R

DOI: 10.1016/j.fochx.2026.104254
Published: 2026 Aug
Container: Food chemistry: X
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.fochx.2026.104254,
  title = {Lactic acid bacteria fermentation drives metabolic remodeling to enhance anti-hyperuricemic potential and flavor quality of Portulaca oleracea juice.},
  author = {Liu X and Zhang Y and Liu Y and Wang H and Wang R},
  year = {2026},
  journal = {Food chemistry: X},
  doi = {10.1016/j.fochx.2026.104254},
  url = {https://doi.org/10.1016/j.fochx.2026.104254}
}

RIS

TY  - JOUR
TI  - Lactic acid bacteria fermentation drives metabolic remodeling to enhance anti-hyperuricemic potential and flavor quality of Portulaca oleracea juice.
AU  - Liu X
AU  - Zhang Y
AU  - Liu Y
AU  - Wang H
AU  - Wang R
PY  - 2026
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2026.104254
UR  - https://doi.org/10.1016/j.fochx.2026.104254
ER  -

APA

X, L., Y, Z., Y, L., H, W., & R, W. (2026). Lactic acid bacteria fermentation drives metabolic remodeling to enhance anti-hyperuricemic potential and flavor quality of Portulaca oleracea juice.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104254

Source records

pubmed · retrieved 2026-09-26T05:20:19.360Z