Effects of long-term intake of anthocyanins from Lycium ruthenicum Murray on the organism health and gut microbiota in vivo

作者：Yujia Peng, Yamei Yan, Peng Wan, Wei Dong, Kaiyin Huang, Linwu Ran, Jia Mi, Lu Lu, Xiaoxiong Zeng, Youlong Cao · 发表于：Food Research International · 年份：2019 · DOI：10.1016/j.foodres.2019.108952 · 被引用次数：129 · 研究领域：Gut microbiota and health、Probiotics and Fermented Foods、Food composition and properties