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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. 6.

Fig. 6

Conversion of apigenin glycosides in celery to aglycone after incubation at pH 5 for 2 h at 50 °C alone (control) and combined with other food ingredients 1:1 or 5:1 (w/w). Data are mean ± SD, n = 3.