Wu, J.; Wang, X.; Aga, L.; Tang, L.; Tan, S.; Zhang, D.; Li, H.; Yang, L.; Zhang, N.; Su, S.;
et al. Lacticaseibacillus casei JS-2 from ‘Jiangshui’ Reduces Uric Acid and Modulates Gut Microbiota in Hyperuricemia. Foods 2025, 14, 407.
https://doi.org/10.3390/foods14030407
AMA Style
Wu J, Wang X, Aga L, Tang L, Tan S, Zhang D, Li H, Yang L, Zhang N, Su S,
et al. Lacticaseibacillus casei JS-2 from ‘Jiangshui’ Reduces Uric Acid and Modulates Gut Microbiota in Hyperuricemia. Foods. 2025; 14(3):407.
https://doi.org/10.3390/foods14030407
Chicago/Turabian Style
Wu, Jiahui, Xiang Wang, Lvbu Aga, Leimengyuan Tang, Shuting Tan, Dachuan Zhang, Houxier Li, Li Yang, Nan Zhang, Shiyao Su,
and et al. 2025. "Lacticaseibacillus casei JS-2 from ‘Jiangshui’ Reduces Uric Acid and Modulates Gut Microbiota in Hyperuricemia" Foods 14, no. 3: 407.
https://doi.org/10.3390/foods14030407
APA Style
Wu, J., Wang, X., Aga, L., Tang, L., Tan, S., Zhang, D., Li, H., Yang, L., Zhang, N., Su, S., Xiao, M., Min, R., Li, A., & Wang, X.
(2025). Lacticaseibacillus casei JS-2 from ‘Jiangshui’ Reduces Uric Acid and Modulates Gut Microbiota in Hyperuricemia. Foods, 14(3), 407.
https://doi.org/10.3390/foods14030407