17467
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 .
 Chemical: polyphenol
Please list all entity words in the text that fit the category.Output format is "type1: word1; type2: word2". 
Option: Chemical 
Text: {0} 
Answer:
 Chemical: polyphenol