MOSTAFA KAMEL, S. . Effect of microwave heating time on some bioactive compounds of parsley (Petroselinum crispum) and dill (Anethum graveolens) leaves. Scientific Journal of Pure and Applied Sciences, [S. l.], v. 2, n. 5, p. 212-219, 2013. Disponível em: http://sjournals.com/index.php/sjpas/article/view/978. Acesso em: 3 jul. 2024.