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Optimization and Bioaccessibility Evaluation of Black Myrtle (Myrtus communis L.) Juice: Antioxidant Properties and

Fırat Çınar1, Salih Aksay1

  • 1Department of Food Engineering, Faculty of Engineering, Mersin University, Mersin, Turkiye.

Chemistry & Biodiversity
|February 3, 2026
PubMed

Keywords:
Myrtus communis L.antioxidantsbioaccessibilityin vitro digestionresponse surface methodologytotal phenolic

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