@article{articlebd49dcec,
title   = {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},
author = {Ferreira, Fernanda Silva and Saldanha, Tatiana and Oliveira, Vanessa Sales de and Chávez, Davy William Hidalgo and Chaves, Douglas Siqueira and Riger, Cristiano Jorge and Sawaya, Alexandra Christine Helena Frankland and Guizellini, Gloria Maria and Sampaio, Geni Rodrigues and Torres, Elizabeth Aparecida Ferraz da Silva},
year = {2022},
doi = {10.1016/j.foodres.2021.110864},
journal   = {Food Research International}
}