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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 María del Pilar Fernández-Poyatos, Eulogio J. Llorent-Martínez and Antonio Ruiz-Medina
Link: https://www.mdpi.com/2304-8158/10/1/94

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