Improving anti-hyperglycemic and anti-hypertensive properties of camu-camu (Myriciaria dubia Mc. Vaugh) using lactic acid bacterial fermentation
Keywords: α-گلوکوزیداز; Antioxidant; α-Amylase; α-Glucosidase; Anti-diabetes; Hypertension; Phenolics; Soymilk;