2006•Journal of Pharmaceutical and Biomedical AnalysisRequires access

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

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

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Key concepts: Myrtus communis, Chemistry, Polyphenol, Antioxidant, Botany, Food science, Chromatography, Biochemistry

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Stability and antioxidant activity of polyphenols in extracts of Myrtus communis L. berries used for the preparation of myrtle liqueur — Research Paper | ScholarLens