doi.org/10.1016/j.tifs.2022.03.002

Natural compounds lower uric acid levels and hyperuricemia: Molecular mechanisms and prospective

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Trends in Food Science & Technology15.40

Volume: 123, Pages: 87 - 102

Published: Mar 5, 2022

Paper Fields

Paper Details

Title

Natural compounds lower uric acid levels and hyperuricemia: Molecular mechanisms and prospective

DOI

doi.org/10.1016/j.tifs.2022.03.002

Published Date

Mar 5, 2022

Journal

Trends in Food Science & Technology

Volume

123

Pages

87 - 102

Notes

History