Chemical Constituents of Parsley (<i>Petroselinum crispum</i>) Leaf Extract and Its Potential in Mitigating the Effects of Viral Infections-Reference-Cited by-同舟云学术

Chemical Constituents of Parsley (Petroselinum crispum) Leaf Extract and Its Potential in Mitigating the Effects of Viral Infections

Published:2023-11-29 Issue:12 Volume:3 Page:2108-2116
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Lee Ethan Y.¹,Liu Zhihao²^ORCID,Li Yanfang¹^ORCID,Wang Thomas T. Y.³^ORCID,Sun Jianghao²^ORCID,Wu Xianli²^ORCID,Whent Monica²,Pehrsson Pamela²,Zhang Yaqiong⁴^ORCID,Gao Boyan⁴^ORCID,Yao Yuanhang¹^ORCID,Yu Liangli Lucy¹^ORCID

Affiliation:

1. Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States

2. Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland 20705, United States

3. Diet, Genomics and Immunology Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland 20705, United States

4. Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China

Funder

Agricultural Research Service

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00357

Reference54 articles.

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