Lactic acid fermentation of guava juice: Evaluation of nutritional and bioactive properties, enzyme (α-amylase, α-glucosidase, and angiotensin-converting enzyme) inhibition abilities, and anti-inflammatory activities.

Food Sci Nutr · 2023 · PMC10724607 · PMID 38107144

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a decreasing trendno p-value reported

plantarum 1745 indicated a decreasing trend in carotenoid levels at different times of fermentation.

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