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. 2020 Mar 1;40(2):155–171. doi: 10.5851/kosfa.2020.e1

Fig. 4. Antidiabetic activities of fermented camel and beef sausages during 21 d of storage by α-amylase (A) and β-glucosidase (B).

Fig. 4.

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.