Effects of food formulation and thermal processing on flavones in celery and chamomile

Published 2013 View Full Article

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Title
Effects of food formulation and thermal processing on flavones in celery and chamomile
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 141, Issue 2, Pages 1406-1411
Publisher
Elsevier BV
Online
2013-04-26
DOI
10.1016/j.foodchem.2013.04.051

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