Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and α-glucosidase inhibitory activity: A response surface methodology approach

Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and α-glucosidase inhibitory activity: A response surface methodology approach

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Science and Human Wellness - Volume 7, Issue 1, March 2018, Pages 57-70

W.Y. Koh, U. Uthumporn, A. Rosma, A.R. Irfan, Y.H. Park,