학술논문
Fermented dietary fiber from soy sauce residue exerts antidiabetic effects through regulating the PI3K/AKT signaling pathway and gut microbiota-SCFAs-GPRs axis in type 2 diabetic mellitus mice
Document Type
Article
Author
Source
In International Journal of Biological Macromolecules June 2024 270 Part 2
Subject
Language
ISSN
0141-8130