Načítá se...
Characterisation of Lactic Acid Bacteria from Dengke Naniura of Common Carp (Cyprinus carpio) with α-Glucosidase Inhibitory Activity
BACKGROUND: Fermented foods were favourable because of its properties in enhancing the shelf life, safety, function, sensory and nutrition. There are many fermented foods tested in vitro as an α-glucosidase enzyme inhibitor. Dengke naniura is one of Indonesia’s traditional food made using fermentati...
Uloženo v:
| Vydáno v: | Open Access Maced J Med Sci |
|---|---|
| Hlavní autoři: | , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Republic of Macedonia
2019
|
| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7048331/ https://ncbi.nlm.nih.gov/pubmed/32127978 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3889/oamjms.2019.506 |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!
|