Fermentation of Danggui Buxue Tang, an ancient Chinese herbal mixture, together with Lactobacillus plantarum enhances the anti-diabetic functions of herbal product

被引：0
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作者：
Rui Guo
Shuchen Guo
Xiong Gao
Huaiyou Wang
Weihui Hu
Ran Duan
Tina T. X. Dong
Karl W. K. Tsim
机构：
[1] HKUST Shenzhen Research Institute,Shenzhen Key Laboratory of Edible and Medicinal Bioresources
[2] Shanxi University of Chinese Medicine,Key Laboratory of Innovative Drug for the Treatment of Serious Diseases Basing on the Chronic Inflammation
[3] The Hong Kong University of Science and Technology,Division of Life Science and Center for Chinese Medicine
来源：
Chinese Medicine | / 15卷
关键词：
Danggui buxue tang; Fermentation; Bioconversion; Anti-diabetic functions;
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