Effect of microwave treatments on some bioactive compounds of parsley (Petroselinum Crispum) and dill (Anethum graveolens) leaves | Zendy

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Effect of microwave treatments on some bioactive compounds of parsley (Petroselinum Crispum) and dill (Anethum graveolens) leaves

Author(s) -

Sahar Mostafa Kamel

Publication year - 2013

Publication title -

journal of food processing and technology

Language(s) - English

Resource type - Journals

ISSN - 2157-7110

DOI - 10.4172/2157-7110.1000233

Subject(s) - anethum graveolens , botany , biology , chemistry

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