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This page is a summary of: Endogenous Enzymes, Heat, and pH Affect Flavone Profiles in Parsley (Petroselinum crispum var. neapolitanum) and Celery (Apium graveolens) during Juice Processing, Journal of Agricultural and Food Chemistry, December 2011, American Chemical Society (ACS),
DOI: 10.1021/jf2033736.
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