Endogenous Enzymes, Heat, and pH Affect Flavone Profiles in Parsley (Petroselinum crispum var. neapolitanum) and Celery (Apium graveolens) during Juice Processing

Gregory L. Hostetler, Ken M. Riedl, Steven J. Schwartz
  • Journal of Agricultural and Food Chemistry, December 2011, American Chemical Society (ACS)
  • DOI: 10.1021/jf2033736

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The following have contributed to this page: Ken Riedl