Fig. 4. Antidiabetic activities of fermented camel and beef sausages during 21 d of storage by α-amylase (A) and β-glucosidase (B).
Values are mean±SD (n=9). * Means had a significant difference at p<0.05 compared with the control (TCC) at the same meat type and storage day. TCC, traditional commercial culture (control); Lc. lactis, Lactococcus lactis.
