Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries
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Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries
BACKGROUND Myrtle (Myrtus communis L.) is a medicinal and aromatic plant belonging to Myrtaceae family, which is largely diffused in the Mediterranean areas and mainly cultivated in Tunisia and Italy. To the best of our knowledge, no studies have already considered the use of the lactic acid fermentation to enhance the functional features of M. communis. This study aimed at using a selected lac...
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ژورنال
عنوان ژورنال: Microbial Cell Factories
سال: 2015
ISSN: 1475-2859
DOI: 10.1186/s12934-015-0250-4