Mostafa Kamel, Sahar. “Effect of Microwave Heating Time on Some Bioactive Compounds of Parsley (Petroselinum Crispum) and Dill (Anethum Graveolens) Leaves”. Pure and Applied Science Advances 2, no. 5 (May 31, 2013): 212-219. Accessed January 12, 2026. https://sjournals.com/index.php/sjpas/article/view/978.