After 20 min at 175 C,
they found 55.9%e73.4% of the quercetin glycosides added to the
muffin dough (Rupasinghe et al., 2008). Also, the 3-glycosidic bond
is described as more thermo-sensitive than glycosylation at the 40-
glycosidic position (Rohn et al., 2007).