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enrichment can enhance the nutritional and health benefits of parsley (Petroselinum crispum L.) and dill (Anethum graveolens L.)
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| Author |
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| Abstract |
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| Language |
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English
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| Source (journal) |
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Food chemistry. - Amsterdam |
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| Publication |
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Amsterdam : 2018
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| ISSN |
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0308-8146
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| Volume/pages |
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269(2018), p. 519-526
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| ISI |
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000441142100066
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| Full text (Publisher's DOI) |
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| Full text (open access) |
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| The author-created version that incorporates referee comments and is the accepted for publication version Available from 09.01.2019 | |
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