Endogenous enzymes, heat, and pH affect flavone profiles in parsley (Petroselinum crispum var. neapolitanum) and celery (Apium graveolens) during juice processing. (Q42036973)
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scientific article published on 30 December 2011
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Endogenous enzymes, heat, and pH affect flavone profiles in parsley (Petroselinum crispum var. neapolitanum) and celery (Apium graveolens) during juice processing. |
scientific article published on 30 December 2011 |
Statements
Endogenous enzymes, heat, and pH affect flavone profiles in parsley (Petroselinum crispum var. neapolitanum) and celery (Apium graveolens) during juice processing (English)
Gregory L Hostetler
30 December 2011
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