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Effects of blanching on polyphenol stability of innovative paste-like parsley (Petroselinum crispum (Mill.) Nym ex A. W. Hill) and marjoram (Origanum majorana L.) products

Food ChemistryOriganum Majorana L.Food Bioactive CompoundInnovative Paste-like ParsleyPhytochemicalFood QualityPolyphenol StabilityPhytochemistryPolyphenolicsHealth Sciences