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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2021

Alea: 10

Zenbakia: 1

Mota: Artikulua

DOI: 10.3390/FOODS10010094 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus