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Journal: FoodsVolume: 10Number: 94
Article: Phytochemical Composition and Antioxidant Activity of Portulaca oleracea: Influence of the Steaming Cooking Process
- Authors:
- María del Pilar Fernández-Poyatos,
- Eulogio J. Llorent-Martínez and
- Antonio Ruiz-Medina*
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