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https://doi.org/10.31727/gzb.44.3.2

Overview of the chemical and mineral composition of the fruits of myrtle (Myrtus communis L.)

Boris Duralija ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Ela Lozica ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Nataša Mikulec ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Luna Maslov Bandić ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Sandra Voća ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska


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Abstract

Myrtle (Myrtus communis L.) is a typical wild fruit species of the Mediterranean flora, the fruits of which have been used for centuries by the native population in food and folk medicine. Myrtle fruits are most commonly used in processed products such as jams, wines and liqueurs. Nowadays, such products and fruits of wild fruits are increasingly used due to the great interest of consumers in eating natural products. The paper provides a basic description of this type of wild fruit species as well as an overview of previous research on the chemical and mineral composition of the fruits.

Keywords

chemical composition; mineral content; myrtle; micronutrients; macronutrients

Hrčak ID:

257075

URI

https://hrcak.srce.hr/257075

Publication date:

7.5.2021.

Article data in other languages: croatian

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