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Review

Probiotics in treating with alcoholic liver disease and nonalcoholic fatty liver disease

Lingchong Liua College of Food Science and Engineering, Jilin Agricultural University, Changchun, China;b Department of Food Science and Engineering, Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China;c College of Life Science, Changchun Sci-Tech University, Changchun, ChinaView further author information
,
Yu Wanga College of Food Science and Engineering, Jilin Agricultural University, Changchun, China;b Department of Food Science and Engineering, Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, ChinaView further author information
,
Jing Zhanga College of Food Science and Engineering, Jilin Agricultural University, Changchun, China;b Department of Food Science and Engineering, Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, ChinaView further author information
,
Chao Wanga College of Food Science and Engineering, Jilin Agricultural University, Changchun, China;b Department of Food Science and Engineering, Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, ChinaView further author information
,
Youbao Lia College of Food Science and Engineering, Jilin Agricultural University, Changchun, China;b Department of Food Science and Engineering, Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China;d Department of Food Science and Engineering, National Processing Laboratory for Soybean Industry and Technology, Changchun, China;e Department of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, ChinaView further author information
,
Weichang Daia College of Food Science and Engineering, Jilin Agricultural University, Changchun, China;b Department of Food Science and Engineering, Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China;d Department of Food Science and Engineering, National Processing Laboratory for Soybean Industry and Technology, Changchun, China;e Department of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, ChinaView further author information
,
Chunhong Piaoa College of Food Science and Engineering, Jilin Agricultural University, Changchun, China;b Department of Food Science and Engineering, Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China;d Department of Food Science and Engineering, National Processing Laboratory for Soybean Industry and Technology, Changchun, China;e Department of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, ChinaView further author information
,
Junmei Liua College of Food Science and Engineering, Jilin Agricultural University, Changchun, China;b Department of Food Science and Engineering, Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China;d Department of Food Science and Engineering, National Processing Laboratory for Soybean Industry and Technology, Changchun, China;e Department of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, ChinaView further author information
,
Hansong Yua College of Food Science and Engineering, Jilin Agricultural University, Changchun, China;b Department of Food Science and Engineering, Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China;d Department of Food Science and Engineering, National Processing Laboratory for Soybean Industry and Technology, Changchun, China;e Department of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, ChinaView further author information
,
Xia Lia College of Food Science and Engineering, Jilin Agricultural University, Changchun, China;b Department of Food Science and Engineering, Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China;d Department of Food Science and Engineering, National Processing Laboratory for Soybean Industry and Technology, Changchun, China;e Department of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, ChinaView further author information
,
Yuhua Wanga College of Food Science and Engineering, Jilin Agricultural University, Changchun, China;b Department of Food Science and Engineering, Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China;d Department of Food Science and Engineering, National Processing Laboratory for Soybean Industry and Technology, Changchun, China;e Department of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, ChinaCorrespondence[email protected]
View further author information
&
Jingsheng Liua College of Food Science and Engineering, Jilin Agricultural University, Changchun, China;b Department of Food Science and Engineering, Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China;d Department of Food Science and Engineering, National Processing Laboratory for Soybean Industry and Technology, Changchun, China;e Department of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, ChinaView further author information
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Pages 2723-2741 | Published online: 05 Sep 2021

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