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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. 5.

Fig. 5

Conversion of apiin in celery to apigenin 7-O-glucoside and aglycone after acidification to pH 2.7 with phosphoric acid and thermal processing for 90 min at 100 °C. Data are mean ± SD, n = 3.