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Parsley (Petroselinum crispum Mill.): A source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets.
Food Res Int. 2022 Jun;156:111199. doi: 10.1016/j.foodres.2022.111199. Epub 2022 Mar 29.
Food Res Int. 2022.
PMID: 35651051
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