Differences between myrtle fruit parts (Myrtus communis var. italica) in phenolics and antioxidant contents

Journal of Food Biochemistry

Volumn 37, Issue 5, 2013, Pages 585-594

  Aidi Wannes, Wissem ^a   Marzouk, Brahim ^a  

^a CENTRE DE BIOTECHNOLOGIE DE BORJ CÉDRIA   (Tunisia)

Author keywords

[No Author keywords available]

Indexed keywords

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; PHARMACEUTICAL PRODUCTS; SYNTHETIC ANTIOXIDANTS; TOTAL FLAVONOID CONTENTS; TOTAL PHENOL CONTENTS; TOTAL PHENOLIC CONTENT;

ANTHOCYANINS; ANTIOXIDANTS; ESSENTIAL OILS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LINOLEIC ACID; PLANTS (BOTANY); TANNINS; VALUE ENGINEERING;

FRUITS;

MYRTUS COMMUNIS;

EID: 84885468527     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/jfbc.12010     Document Type: Article

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