Amino Acid Content and Effect of Different Preservation Methods on Some Biochemical Properties in Black Myrtus communis L. Fruits

Autor:	Sinan Saydam, Fikret Karataş, Dursun Özer, Büşra Bakar, Meltem Çakmak
Jazyk:	angličtina
Rok vydání:	2023
Předmět:	myrtus communis l. food preservation phenolic substance antioxidant capacity elements hplc Agriculture (General) S1-972
Zdroj:	Journal of Agricultural Sciences, Vol 29, Iss 2, Pp 507-518 (2023)
Druh dokumentu:	article
ISSN:	1300-7580 2148-9297
DOI:	10.15832/ankutbd.941384
Popis:	In this study, fruits of black Myrtus communis L. were subjected to different preservation methods [frozen, sun and microwave (MW) dried] and, its biochemical properties were examined. All measurements were triplicated. It was observed that the vitamin levels decreased in sun and MW dried samples (p
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/050a1e6d4217431a9d41ce8cb74318e7 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF