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
Work
Year: 2021
Type: article
Source: Food Research International
Authors Fernanda Silva Ferreira, Vanessa Sales de Oliveira, Davy William Hidalgo Chávez, Douglas Siqueira de Almeida Chaves, Cristiano Jorge Riger +5 more
Institutions Universidade Federal Rural do Rio de Janeiro, Universidade Estadual de Campinas (UNICAMP), Universidade de São Paulo
Cites: 85
Cited by: 27
Related to: 10
FWCI: 2.488
Citation percentile (by year/subfield): 72.99
Subfield: Biochemistry
Field: Medicine
Domain: Health Sciences
Open Access status: closed