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Improving anti-hyperglycemic and anti-hypertensive properties of camucamu (Myriciaria dubia Mc. Vaugh) using lactic acid bacterial fermentation

Alice Fujita Dipayan Sarkar; Maria Inês Genovese; Kalidas Shetty

Process Biochemistry Oxford v. 59, p. 133-140, 2017

Oxford 2017

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  • Title:
    Improving anti-hyperglycemic and anti-hypertensive properties of camucamu (Myriciaria dubia Mc. Vaugh) using lactic acid bacterial fermentation
  • Author: Alice Fujita
  • Dipayan Sarkar; Maria Inês Genovese; Kalidas Shetty
  • Subjects: CAMU-CAMU; ANTIOXIDANTES
  • Is Part Of: Process Biochemistry Oxford v. 59, p. 133-140, 2017
  • Notes: Disponível em: . Acesso em: 26 set. 2017
  • Publisher: Oxford
  • Creation Date: 2017
  • Format: 133-140.
  • Language: English
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