Improving anti-hyperglycemic and anti-hypertensive properties of camu-camu (Myriciaria dubia Mc. Vaugh) using lactic acid bacterial fermentation
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DOI: 10.1016/j.procbio.2017.05.017
Abstract: Abstract Camu-camu ( Myriciaria dubia Mc. Vaugh) is a tropical fruit rich in phenolic antioxidants with diverse human health benefits. The aim of this study was to improve phenolic antioxidant–linked functionalities of camu–camu relevant for… read more here.
Keywords: dubia vaugh; fermentation; camu; camu camu ... See more keywords