19205
Enzymatic processing increased the juice yield by 10 - 22 % and the content of various phenolic compounds in juice by 4 - 10 - fold as compared to the non - enzymatic process .
 Chemical: phenolic
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: phenolic