The combination of oxalic acid and uric acid degrading probiotic from traditional Chinese fermented food reduces calcium accumulation and prevents kidney stones formation in rats

作者：Yanyi Chen, Zhenmin Ling, Jing Ji, Zemin Wang, Ying Wu, Jingjing Fan, El‐Sayed Salama, Sourabh Kulshreshtha, Pu Liu, Xiangkai Li · 发表于：Food Bioscience · 年份：2024 · DOI：10.1016/j.fbio.2024.105099 · 被引用次数：10 · 研究领域：Kidney Stones and Urolithiasis Treatments、Gout, Hyperuricemia, Uric Acid、Metabolism and Genetic Disorders