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The effect of digestion on the phenolic compounds and antioxidant activity of celery leaf were performed. In this work, 13 phenolic chemicals were discriminated by HPLC‐MS, and content of phenolic and the antioxidant capacity were evaluated after digestion in vitro. After digestion, the content of phenols and flavonoids were increased by about 3–6‐folds correlated with the average antioxidant activity...
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