Parsley (Petroselinum crispum Mill.) a source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets
Vanessa Sales de Oliveira Davy William Hidalgo Chávez; Paula Renata Felipe Paiva; Ormindo Domingues Gamallo; Rosane Nora Castro; Alexandra Christine Helena Frankland S Sawaya; Geni Rodrigues Sampaio; Elizabeth Aparecida Ferraz da Silva Torres; Tatiana Saldanha
Food Research International Essex v.156, art. 111199 [12p.], 2022Essex 2022
Localização: FSP - Faculdade de Saúde Pública (HNT-46/2022 )(Acessar)
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