Effect of Lactic Acid Bacteria Fermentation on the Polar Compounds Content with Antioxidant and Antidiabetic Activity of Avocado Seed Extracts

1. Razola-Díaz, M.D.C.
2. De Montijo-Prieto, S.
3. Aznar-Ramos, M.J.
4. Jiménez-Valera, M.
5. Ruiz-Bravo, A.
6. Verardo, V.
7. Gómez-Caravaca, A.M.

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DOI: 10.3390/FERMENTATION9050420 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus