Fig. 3From: Isolation, identification, and potential probiotic characterization of isolated lactic acid bacteria and in vitro investigation of the cytotoxicity, antioxidant, and antidiabetic activities in fermented sausageInhibition of amylase (a) and glucosidase (b) by non-fermented (control) and fermented fish sausages during 21 days of storage. *Means had a significant difference at p < 0.05 compared with the control at the equivalent dayBack to article page