Myrtus communis L. Infusions: The Effect of Infusion Time on Phytochemical Composition, Antioxidant, and Antimicrobial Activities
Article first published online: 13 AUG 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 9, pages C941–C947, September 2012
How to Cite
Messaoud, C., Laabidi, A. and Boussaid, M. (2012), Myrtus communis L. Infusions: The Effect of Infusion Time on Phytochemical Composition, Antioxidant, and Antimicrobial Activities. Journal of Food Science, 77: C941–C947. doi: 10.1111/j.1750-3841.2012.02849.x
- Issue published online: 7 SEP 2012
- Article first published online: 13 AUG 2012
- MS 20120207 Submitted 2/10/2012, Accepted 6/6/2012.
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