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	Effect of Soy Sauce on Serum Uric Acid Levels in Hyperuricemic Rats and Identification of Flazin as a Potent Xanthine Oxidase Inhibitor
	Li, Huipin[1,2]; Zhao, Mouming[1,2,3]; Su, Guowan[1,2]; Lin, Lianzhu[1,2]; Wang, Yong[4]
	2016
卷号	64期号:[db:dc_citation_issue]页码:4725
DOI	[db:dc_identifier_doi]
URL标识	查看原文
WOS记录号	[DB:DC_IDENTIFIER_WOSID]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/3350805
专题	暨南大学
作者单位	1.[1]S China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China 2.[2]Guangdong Food Green Proc & Nutr Regulat Technol, Guangzhou 510640, Guangdong, Peoples R China 3.[3]S China Univ Technol, State Key Lab Pulp & Paper Engn, Guangzhou 510640, Guangdong, Peoples R China 4.[4]Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Li, Huipin[1,2],Zhao, Mouming[1,2,3],Su, Guowan[1,2],et al. Effect of Soy Sauce on Serum Uric Acid Levels in Hyperuricemic Rats and Identification of Flazin as a Potent Xanthine Oxidase Inhibitor[J],2016,64([db:dc_citation_issue]):4725.
APA	Li, Huipin[1,2],Zhao, Mouming[1,2,3],Su, Guowan[1,2],Lin, Lianzhu[1,2],&Wang, Yong[4].(2016).Effect of Soy Sauce on Serum Uric Acid Levels in Hyperuricemic Rats and Identification of Flazin as a Potent Xanthine Oxidase Inhibitor.,64([db:dc_citation_issue]),4725.
MLA	Li, Huipin[1,2],et al."Effect of Soy Sauce on Serum Uric Acid Levels in Hyperuricemic Rats and Identification of Flazin as a Potent Xanthine Oxidase Inhibitor".64.[db:dc_citation_issue](2016):4725.

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