Parsley (Petroselinum crispum Mill.): a source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets - Oliveira, Vanessa Sales de; Chávez, Davy William Hidalgo; Paiva, Paula Renata Felipe; Gamallo, Ormindo Domingues; Castro, Rosane Nora; Sawaya, Alexandra Christine Helena Frankland S; Sampaio, Geni Rodrigues; Torres, Elizabeth Aparecida Ferraz da Silva; Saldanha, Tatiana (Food Research International, 2022)