Article Versions Notes

Wu Q, Wang Y, Ni Z, Sun Z, Bai S, Wang L. Isolation and Mechanistic Characterization of Pediococcus pentosaceus WQ-30 from Kimchi for Efficient In Vitro Purine Nucleoside Degradation Relevant to Hyperuricemia. Foods. 2026; 15(5):816. https://doi.org/10.3390/foods15050816

Wu, Qi, Yibin Wang, Zifu Ni, Zhongke Sun, Siyuan Bai, and Le Wang. 2026. "Isolation and Mechanistic Characterization of Pediococcus pentosaceus WQ-30 from Kimchi for Efficient In Vitro Purine Nucleoside Degradation Relevant to Hyperuricemia" Foods 15, no. 5: 816. https://doi.org/10.3390/foods15050816

Wu, Q., Wang, Y., Ni, Z., Sun, Z., Bai, S., & Wang, L. (2026). Isolation and Mechanistic Characterization of Pediococcus pentosaceus WQ-30 from Kimchi for Efficient In Vitro Purine Nucleoside Degradation Relevant to Hyperuricemia. Foods, 15(5), 816. https://doi.org/10.3390/foods15050816