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...

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Detalles Bibliográficos
Autores principales: Hutahaean, Andi Josep Nicolas, Silalahi, Jansen, Suryanto, Dwi, Satria, Denny
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Republic of Macedonia 2019
Materias:
Herbal Medicine in Pharmaceutical and Clinical Sciences
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7048331/
https://www.ncbi.nlm.nih.gov/pubmed/32127978
http://dx.doi.org/10.3889/oamjms.2019.506

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7048331/
https://www.ncbi.nlm.nih.gov/pubmed/32127978
http://dx.doi.org/10.3889/oamjms.2019.506

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