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Amino Acid Content and Effect of Different Preservation Methods on Some Biochemical Properties in Black Myrtus communis L. Fruits
Amino Acid Content and Effect of Different Preservation Methods on Some Biochemical Properties in Black Myrtus communis L. Fruits
Tarım Bilimleri Dergisi
2023-Cilt: 29 - Sayı: 2
507-518
Myrtus communis L.,
food preservation,
phenolic substance,
antioxidant capacity,
elements,
HPLC
220
93