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Journal: Foods, 2025
Volume: 14
Number: 732
732
Article: The Effect of Roasting on Oil Content, Fatty Acids, Bioactive Compounds and Mineral Contents of Purslane (Portulaca oleracea L.) Seeds
Authors: by Fahad Al Juhaimi, Zehra Beyza Atasoy, Nurhan Uslu, Mehmet Musa Özcan, Isam A. Mohamed Ahmed and Noman Walayat
Link: https://www.mdpi.com/2304-8158/14/5/732

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