Profile of Phenolic Compounds and Antioxidant Activity of Celery (<i>Apium graveolens</i>) Juices Obtained from Pulp after α-Amylase Treatment from <i>Aspergillus oryzae</i>.

Under the influence of a longer duration of enzyme action in unpeeled celery root, a more complete maceration of the raw tissue may have occurred, and therefore, the bioavailability of the compound analysed increased; therefore, highly significant differences were shown between the results of AU1 and AU2.

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