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ArticleFoods (Basel, Switzerland)2024

The Pea Oligosaccharides Could Stimulate the In Vitro Proliferation of Beneficial Bacteria and Enhance Anti-Inflammatory Effects via the NF-κB Pathway.

Yongxia Cheng et al.PubMed ↗Full text ↗Publisher ↗

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The Pea Oligosaccharides Could Stimulate the In Vitro Proliferation of Beneficial Bacteria and Enhance Anti-Inflammatory Effects via the NF-κB Pathway. | OpenQuestion