Stability and antioxidant activity of polyphenols in extracts of Myrtus communis L. berries used for the preparation of myrtle liqueur - Concepedia

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Stability and antioxidant activity of polyphenols in extracts of Myrtus communis L. berries used for the preparation of myrtle liqueur

132

Citations

20

References

2006

Year

Paola Montoro, Carlo Ignazio Giovanni Tuberoso, Sonia Piacente, Angela Perrone, Vincenzo De Feo, Paolo Cabras, Cosimo Pìzza

Journal of Pharmaceutical and Biomedical Analysis

Food ChemistryFood Bioactive CompoundAntioxidant ActivityPhytochemistryPhytochemicalMyrtle LiqueurPolyphenolicsOxidative Stress

References

	Year	Citations

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