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This is the first study about the influence of the maturation stage and of extraction processes on the phenolic content, radical scavenging properties and inhibition of cholinesterases by leaves and fruits (whole fruit, seeds and pericarp) of Myrtus communis. Ten phenolic compounds were identified by HPLC–DAD in six different plant materials, namely gallic acid, delphinidin-3-O-glucoside, myricetin-3-...
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