Co-fermentation and post-processing: development of a novel myrtle rice beverage, and analysis of its product characteristics
Author:
Affiliation:
1. College of Biology and Food Engineering, Hefei Normal University, Hefei, China
Funder
the Project of Natural Science Foundation of Higher Education of Anhui Province
Hefei Normal University
Publisher
Informa UK Limited
Link
https://www.tandfonline.com/doi/pdf/10.1080/19476337.2024.2348099
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3. Fatty acid composition and antioxidant capacity of Myrtus (Myrtus communis L.);Akyuz M.;Malaysian Applied Biology Journal,2019
4. Antimicrobial and antioxidative activity of extracts and essential oils of Myrtus communis L.
5. Study of phenolic composition and antioxidant activity of myrtle leaves and fruits as a function of maturation
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