Abstract:In this study, the effects of enzyme and sonicator usage on the juice amount and antioxidant activity of raw and ripe Myrtus communis L. fruit were investigated. Raw and ripe myrtle fruits collected from the same tree were divided into 4 groups. After crushing by adding equal weight of water, the first group was affected with a sonicator and, the second group with hydrolytic enzyme mixture. The third group with a sonicator after the enzyme mixture and the fourth group is the control group in which no applicati… Show more
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