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Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and α-glucosidase inhibitory activity: A response surface methodology approach
Koh, W.Y., Uthumporn, U., Rosma, A., Irfan, R., Park, Y.H.Language:
english
Journal:
Food Science and Human Wellness
DOI:
10.1016/j.fshw.2017.11.001
Date:
November, 2017
File:
PDF, 1.54 MB
english, 2017