Open AccessEffect of microwave treatments on some bioactive compounds of parsley (Petroselinum Crispum) and dill (Anethum graveolens) leaves
Author(s) -
Sahar 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