Published in
Elsevier, Food Research International, (151), p. 110864, 2022
DOI: 10.1016/j.foodres.2021.110864
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Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system
Journal article published in 2022 by
Fernanda Silva Ferreira,
Vanessa Sales de Oliveira,
Davy William Hidalgo Chávez 
,
Douglas Siqueira Chaves,
Cristiano Jorge Riger,
Alexandra Christine Helena Frankland Sawaya,
Glória Maria Guizellini,
Geni Rodrigues Sampaio,
Elizabeth Aparecida Ferraz da Silva Torres,
Tatiana Saldanha
,
Douglas Siqueira Chaves,
Cristiano Jorge Riger,
Alexandra Christine Helena Frankland Sawaya,
Glória Maria Guizellini,
Geni Rodrigues Sampaio,
Elizabeth Aparecida Ferraz da Silva Torres,
Tatiana Saldanha
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