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Article Title
Phenolic Composition and Antioxidant Potential of Different Parts of Tunisian Myrtuscommunis L.
Authored by
Asma HEMISSI
Research Laboratory, Technological Innovation and Food Security LR22-AGR01-ESIAT, Higher Institute of Food Industries of Tunisia (ESIAT), University of Carthage, Tunisia.
Sana DALLALI
Sylvo-Pastoral Institute of Tabarka, University of Jendouba, Tunisia.
Mouna BOULARES
Research Laboratory, Technological Innovation and Food Security LR22-AGR01-ESIAT, Higher Institute of Food Industries of Tunisia (ESIAT), University of Carthage, Tunisia.
Mnasser HASSOUNA
Research Laboratory, Technological Innovation and Food Security LR22-AGR01-ESIAT, Higher Institute of Food Industries of Tunisia (ESIAT), University of Carthage, Tunisia.