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Lipid-Lowering Effect of the Pleurotus eryngii (King Oyster Mushroom) Polysaccharide from Solid-State Fermentation on Both Macrophage-Derived Foam Cells and Zebrafish Models.
Polymers, 10(5)
Citation
Wei, Hua; Yue, Shang; Zhang, Shizhu; Lu, Ling. (2018). Lipid-Lowering Effect of the Pleurotus eryngii (King Oyster Mushroom) Polysaccharide from Solid-State Fermentation on Both Macrophage-Derived Foam Cells and Zebrafish Models.. Polymers, 10(5). https://doi.org/10.3390/polym10050492