Monitoring of the PAL Enzymatic Activity and Polyphenolic Compounds in Leaves and Fruits of Two Myrtle Cultivars during Maturation

The leaves and berries of myrtle (<i>Myrtus communis</i> L.) are rich in phenolic compounds, such as phenolic acids, flavonoids, and flavanols. The richness of these antioxidant compounds allows the potential use of myrtle biomasses as raw materials for medicinal and functional food products. Most o...

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Principais autores:	Silvia Medda, Leonarda Dessena, Maurizio Mulas
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2020-09-01
Series:	Agriculture
Assuntos:	phenylalanine ammonia lyase myrtle leaves myrtle berries chemical analyses phenolic compounds phenylpropanoids
Acceso en liña:	https://www.mdpi.com/2077-0472/10/9/389
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