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 (2022)
- Authors:
- USP affiliated authors: SAMPAIO, GENI RODRIGUES - FSP ; TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP ; GUIZELLINI, GLORIA MARIA - FSP
- Unidade: FSP
- DOI: 10.1016/j.foodres.2021.110864
- Subjects: SALSA (PLANTA); CEBOLINHA; ANTIOXIDANTES; FITOQUÍMICA; ALIMENTAÇÃO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v.151, art. 110864 [12p.], 2022
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
FERREIRA, Fernanda Silva et al. 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. Food Research International, v. 151, p. art. 110864 [12], 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2021.110864. Acesso em: 13 fev. 2026. -
APA
Ferreira, F. S., Saldanha, T., Oliveira, V. S. de, Chávez, D. W. H., Chaves, D. S., Riger, C. J., et al. (2022). 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. Food Research International, 151, art. 110864 [12]. doi:10.1016/j.foodres.2021.110864 -
NLM
Ferreira FS, Saldanha T, Oliveira VS de, Chávez DWH, Chaves DS, Riger CJ, Sawaya ACHF, Guizellini GM, Sampaio GR, Torres EAF da S. 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 [Internet]. Food Research International. 2022 ;151 art. 110864 [12].[citado 2026 fev. 13 ] Available from: https://doi.org/10.1016/j.foodres.2021.110864 -
Vancouver
Ferreira FS, Saldanha T, Oliveira VS de, Chávez DWH, Chaves DS, Riger CJ, Sawaya ACHF, Guizellini GM, Sampaio GR, Torres EAF da S. 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 [Internet]. Food Research International. 2022 ;151 art. 110864 [12].[citado 2026 fev. 13 ] Available from: https://doi.org/10.1016/j.foodres.2021.110864 - Quantification of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Salami in Brazil
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Informações sobre o DOI: 10.1016/j.foodres.2021.110864 (Fonte: oaDOI API)
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