A Novel Antidiabetic Food Produced via Solid-State Fermentation of Tartary Buckwheat by L. plantarum TK9 and L. paracasei TK1501

Diabetes is a chronic metabolic disease characterized by hyperglycaemia and a number of potential complications that significantly reduce the patient’s quality of life. In this study, we produced an antidiabetic functional food from Tartary buckwheat fermented by Lactobacillus plantarum TK9 and L. p...

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Detalles Bibliográficos
Autores principales: Feng, Lei, Xie, Yufeng, Peng, Chenmiao, Liu, Yuxiaoxue, Wang, Haikuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2018
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6233009/
https://www.ncbi.nlm.nih.gov/pubmed/30510481
http://dx.doi.org/10.17113/ftb.56.03.18.5540

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6233009/
https://www.ncbi.nlm.nih.gov/pubmed/30510481
http://dx.doi.org/10.17113/ftb.56.03.18.5540

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