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. Author manuscript; available in PMC: 2013 Dec 4.
Published in final edited form as: Food Chem. 2013 Apr 25;141(2):10.1016/j.foodchem.2013.04.051. doi: 10.1016/j.foodchem.2013.04.051

Fig. 4.

Fig. 4

Conversion of apigenin glycosides in lyophilised celery leaves to aglycone after incubation for 20 h at 37 °C alone (control) and combined 1:2 (w/w) with other food ingredients in 1.4 M, pH 5 sodium acetate buffer. Data are mean ± SD, n = 3.