ALJUMAYI, Huda. Antioxidant activities of chicory (Cichorium intybus L.) and purslane (Portulaca oleracea L.) leaves powder and their applications for preservation of cupcakes. Italian Journal of Food Science, Singapore, v. 37, n. 1, p. 345–365, 2025. DOI: 10.15586/ijfs.v37i1.2790. Disponível em: https://itjfs.com/index.php/ijfs/article/view/2790. Acesso em: 25 mar. 2025.