Nutrition and flavor analysis of Spirulina through co-fermentation with Lactobacillus acidophilus and Kluyveromyces marxianus and its effect on attenuating metabolic associated fatty liver disease

Jinhui Yu, Chao Liu, Mingjie Wang, Yuanyuan Liu, Liyuan Ran, Zichao Yu, Deyuan Ma, Gao Chen, Fuwen Han, Shengbo You, Yuping Bi, Yingjie Wu

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