Bioactive compounds content and nutritional potential of different parsley parts (Petroselinum crispum Mill.-Reference-Cited by-同舟云学术

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Bioactive compounds content and nutritional potential of different parsley parts (Petroselinum crispum Mill.

Published:2019 Issue:3 Volume:20 Page:900-910
ISSN:1332-9049
Container-title:Journal of Central European Agriculture
language:en
Short-container-title:JCEA

Author:

Dobričević Nadica,Šic Žlabur Jana,Voća Sandra,Pliestić Stjepan,Galić Ante,Delić Azra,Fabek Uher Sanja

Publisher

Journal of Central European Agriculture

Subject

Agronomy and Crop Science,Animal Science and Zoology

Cited by 21 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. What Is New about Parsley, a Potential Source of Cardioprotective Therapeutic Substances?;Nutraceuticals;2024-02-28

2. Natural antioxidants (rosemary and parsley) in microwaved ground meat patties: effects of in vitro digestion;Journal of the Science of Food and Agriculture;2024-02-12

3. Nutritional Value of Parsley Roots Depending on Nitrogen and Magnesium Fertilization;Agriculture;2024-01-18

4. Analysis of antioxidant potential and study of the features of the microstructure in certain types of spices and herbs used in the meat processing industry;Theory and practice of meat processing;2024-01-11

5. Chemical Constituents of Parsley (Petroselinum crispum) Leaf Extract and Its Potential in Mitigating the Effects of Viral Infections;ACS Food Science & Technology;2023-11-29

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