Biochemical compositional and technological characterizations of black and white myrtle (Myrtus communis L.) fruits

Biochemical and technological properties were determined in developing Myrtus communis L. fruits (myrtle) from Mersin to investigate potential uses. Completely ripe black and white fruits contained ash, crude protein, crude oil, water- and alcohol soluble extracts, tartaric, malic and citric acids,...

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Detaylı Bibliyografya
Asıl Yazarlar: Hacıseferoğulları, Haydar, Özcan, Mehmet Musa, Arslan, Derya, Ünver, Ahmet
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer-Verlag 2011
Konular:
Original Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC3550880/
https://ncbi.nlm.nih.gov/pubmed/23572829
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0253-z
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