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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

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

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