Phytochemical Composition and Antioxidant Activity of Portulaca oleracea: Influence of the Steaming Cooking Process

https://scholar.google.com/scholar_lookup?title=Phytochemical+Composition+and+Antioxidant+Activity+of+Portulaca+oleracea:+Influence+of+the+Steaming+Cooking+Process&author=del+Pilar+Fern%C3%A1ndez-Poyatos,+M.&author=Llorent-Mart%C3%ADnez,+E.J.&author=Ruiz-Medina,+A.&publication_year=2021&journal=Foods&volume=10&pages=94&doi=10.3390/foods10010094