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Journal: Foods, 2021
Volume: 10
Number: 94
Article:
Phytochemical Composition and Antioxidant Activity of Portulaca oleracea: Influence of the Steaming Cooking Process
Authors:
by
MarĂa del Pilar Fernández-Poyatos, Eulogio J. Llorent-MartĂnez and Antonio Ruiz-Medina
Link:
https://www.mdpi.com/2304-8158/10/1/94
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