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Physicochemical, nutritional and antioxidant characterization of three vegetables (Amaranthus hybridus L., Chenopodium berlandieri L., Portulaca oleracea L.) as potential sources of phytochemicals and bioactive compounds

Food ChemistryNutritionFood Bioactive CompoundAntioxidant CharacterizationBioactive CompoundsAmaranthus Hybridus L.Public HealthPhytochemistryPhytochemicalPotential Sources