Parsley (Petroselinum crispum Mill.): a source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets (2022)
- Authors:
- USP affiliated authors: SAMPAIO, GENI RODRIGUES - FSP ; TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP
- Unidade: FSP
- DOI: 10.1016/j.foodres.2022.111199
- Subjects: CULINÁRIA; SALSA (PLANTA); FITOQUÍMICA; ANTIOXIDANTES; LIPÍDEOS; COLESTEROL; OVO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v.156, art. 111199 [12p.], 2022
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
OLIVEIRA, Vanessa Sales de et al. Parsley (Petroselinum crispum Mill.): a source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets. Food Research International, v. 156, p. art. 111199 [12], 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.111199. Acesso em: 12 fev. 2026. -
APA
Oliveira, V. S. de, Chávez, D. W. H., Paiva, P. R. F., Gamallo, O. D., Castro, R. N., Sawaya, A. C. H. F. S., et al. (2022). Parsley (Petroselinum crispum Mill.): a source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets. Food Research International, 156, art. 111199 [12]. doi:10.1016/j.foodres.2022.111199 -
NLM
Oliveira VS de, Chávez DWH, Paiva PRF, Gamallo OD, Castro RN, Sawaya ACHFS, Sampaio GR, Torres EAF da S, Saldanha T. Parsley (Petroselinum crispum Mill.): a source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets [Internet]. Food Research International. 2022 ;156 art. 111199 [12].[citado 2026 fev. 12 ] Available from: https://doi.org/10.1016/j.foodres.2022.111199 -
Vancouver
Oliveira VS de, Chávez DWH, Paiva PRF, Gamallo OD, Castro RN, Sawaya ACHFS, Sampaio GR, Torres EAF da S, Saldanha T. Parsley (Petroselinum crispum Mill.): a source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets [Internet]. Food Research International. 2022 ;156 art. 111199 [12].[citado 2026 fev. 12 ] Available from: https://doi.org/10.1016/j.foodres.2022.111199 - Cholesterol oxidation in fish and fish products
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Informações sobre o DOI: 10.1016/j.foodres.2022.111199 (Fonte: oaDOI API)
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