Authors

• Changqi Liu (ORCID: https://orcid.org/0000-0003-3073-3291)
• Wei‐Lian Hung (ORCID: https://orcid.org/0000-0002-4223-170X)
• Hanglian Lan
• Na He (ORCID: https://orcid.org/0000-0002-9712-7782)
• Hua Chen (ORCID: https://orcid.org/0000-0002-0641-2837)
• Xi Zhang (ORCID: https://orcid.org/0000-0003-2859-7438)
• Ke Chen (ORCID: https://orcid.org/0000-0001-7455-0900)
• Haixia Chen (ORCID: https://orcid.org/0000-0002-9933-5681)
• Ping Yang
• Zhao-Yi Zeng (ORCID: https://orcid.org/0000-0002-8418-4171)

Institutions

• University of Electronic Science and Technology of China (CN)
• San Diego State University (US)
• Xian Center for Disease Control and Prevention (CN)
• Chengdu Women's and Children's Central Hospital (CN)
• Maternal and Child Health Hospital of Sichuan Province (CN)

Publication Details

Journal

Frontiers in Nutrition

Published

2025-06-27

DOI

https://doi.org/10.3389/fnut.2025.1585504

Citations

1

Primary Topic

Probiotics and Fermented Foods

Type

article

Field-Weighted Citation Impact

1.16