@article{articlebab72a2b,
title   = {Parsley (Petroselinum crispum Mill.): a source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets},
author = {Oliveira, Vanessa Sales de and Chávez, Davy William Hidalgo and Paiva, Paula Renata Felipe and Gamallo, Ormindo Domingues and Castro, Rosane Nora and Sawaya, Alexandra Christine Helena Frankland S and Sampaio, Geni Rodrigues and Torres, Elizabeth Aparecida Ferraz da Silva and Saldanha, Tatiana},
year = {2022},
doi = {10.1016/j.foodres.2022.111199},
journal   = {Food Research International}
}