| Title |
|
|
|
enrichment can enhance the nutritional and health benefits of parsley (Petroselinum crispum L.) and dill (Anethum graveolens L.)
|
|
| Author |
|
|
|
|
|
| Abstract |
|
|
| |
|
| Language |
|
|
|
English
|
|
| Source (journal) |
|
|
|
Food chemistry. - Amsterdam |
|
| Publication |
|
|
|
Amsterdam : 2018
|
|
| ISSN |
|
|
|
0308-8146
|
|
| Volume/pages |
|
|
|
269(2018), p. 519-526
|
|
| ISI |
|
|
|
000441142100066
|
|
| Full text (Publisher's DOI) |
|
|
| |
|
| Full text (open access) |
|
|
| |
|
| Full text (publisher's version - intranet only) |
|
|
| |
|