Publisher
Springer Science and Business Media LLC
Reference42 articles.
1. Aidi-Wannes W, Marzouk B (2013) Differences between myrtle fruit parts (Myrtus communis var. italica) in phenolics and antioxidant contents. J Food Biochem 37(5):585–594
2. Aidi-Wannes W, Tounsi MS, Marzouk B (2019) Morphological and chemical characterization of two Wild tunisian myrtle (Myrtus communis L.) populations. Trends Phytochem Res 3(4):231–242
3. Alhendawi RA, Römheld V, Kirkby EA, Marschner H (1997) Influence of increasing bicarbonate concentrations on plant growth, organic acid accumulation in roots and iron uptake by barley, sorghum and maize. J Plant Nutr 20(12):1731–1753
4. Alkaltham MS, Salamatullah AM, Özcan MM, Uslu N, Hayat K, Mohamed Ahmed IA (2021) Influence of different drying methods on antioxidant activity, total phenol, and phenolic compounds of myrtle (Myrtus communis L.) fruits. J Food Process Preserv 45:e15308
5. Aydın C, Özcan MM (2007) Determination of nutritional and physical properties of myrtle (Myrtus communis L.) fruits growing wild in Turkey. J Food Eng 79:453–458
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献