Fernández-Poyatos, M. d. P., Llorent-Martínez, E. J., & Ruiz-Medina, A. (2021). Phytochemical Composition and Antioxidant Activity of Portulaca oleracea: Influence of the Steaming Cooking Process. Foods.
Chicago Style citaatFernández-Poyatos, María del Pilar, Eulogio J. Llorent-Martínez, en Antonio Ruiz-Medina. "Phytochemical Composition and Antioxidant Activity of Portulaca Oleracea: Influence of the Steaming Cooking Process." Foods 2021.
MLA citatieFernández-Poyatos, María del Pilar, Eulogio J. Llorent-Martínez, en Antonio Ruiz-Medina. "Phytochemical Composition and Antioxidant Activity of Portulaca Oleracea: Influence of the Steaming Cooking Process." Foods 2021.
Let op: Deze citaties zijn niet altijd 100% accuraat.