Phytochemical composition and antioxidant activity of Portulaca oleracea: Influence of the steaming cooking process

  1. Fernández-Poyatos, M.P.
  2. Llorent-Martínez, E.J.
  3. Ruiz-Medina, A.
Journal:
Foods

ISSN: 2304-8158

Year of publication: 2021

Volume: 10

Issue: 1

Type: Article

DOI: 10.3390/FOODS10010094 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus