Artigo de periodico

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:
  • Ferreira, Fernanda Silva
  • Saldanha, Tatiana
  • Oliveira, Vanessa Sales de
  • Chávez, Davy William Hidalgo
  • Chaves, Douglas Siqueira
  • Riger, Cristiano Jorge
  • Sawaya, Alexandra Christine Helena Frankland
  • Guizellini, Gloria Maria
  • Sampaio, Geni Rodrigues
  • Torres, Elizabeth Aparecida Ferraz da Silva
• 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:
  • Financiamento FAPESP
  • Financiamento CAPES
• Language: Inglês
• Imprenta:
  • Publisher place: Canadá
  • Date published: 2022
• Source:
  • Título: Food Research International
  • ISSN: 0963-9969
  • Volume/Número/Paginação/Ano: v.151, art. 110864 [12p.], 2022

Informações sobre o DOI: 10.1016/j.foodres.2021.110864 (Fonte: oaDOI API)
• Este periódico é de assinatura
• Este artigo NÃO é de acesso aberto
  
• Cor do Acesso Aberto: closed

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• 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: 27 dez. 2025.

• 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 2025 dez. 27 ] 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 2025 dez. 27 ] Available from: https://doi.org/10.1016/j.foodres.2021.110864

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