Order Article Reprints

Cheng Y, Zhao R, Qiao M, Ma Y, Li T, Li N, Shen Y, Huang X, Song L. The Pea Oligosaccharides Could Stimulate the In Vitro Proliferation of Beneficial Bacteria and Enhance Anti-Inflammatory Effects via the NF-κB Pathway. Foods. 2024; 13(4):626. https://doi.org/10.3390/foods13040626

Cheng, Yongxia, Ruoqi Zhao, Mingwu Qiao, Yan Ma, Tiange Li, Ning Li, Yue Shen, Xianqing Huang, and Lianjun Song. 2024. "The Pea Oligosaccharides Could Stimulate the In Vitro Proliferation of Beneficial Bacteria and Enhance Anti-Inflammatory Effects via the NF-κB Pathway" Foods 13, no. 4: 626. https://doi.org/10.3390/foods13040626

Cheng, Y., Zhao, R., Qiao, M., Ma, Y., Li, T., Li, N., Shen, Y., Huang, X., & Song, L. (2024). The Pea Oligosaccharides Could Stimulate the In Vitro Proliferation of Beneficial Bacteria and Enhance Anti-Inflammatory Effects via the NF-κB Pathway. Foods, 13(4), 626. https://doi.org/10.3390/foods13040626