Effect of Petal Color, Water Status, and Extraction Method on Qualitative Characteristics of Rosa rugosa Liqueur
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DOI: 10.3390/plants11141859
Abstract: Flowers of Rosa rugosa Thunb. are a rich source of bioactive compounds with high antioxidant properties and are used for the production of jams, teas, juices, and wines. In the present paper, the petals of… read more here.
Keywords: liqueur; dry petals; rosa rugosa; water ... See more keywords