GÜÇLÜ, G. Et Al. 2023. Comparative elucidation on the phenolic fingerprint, sugars and antioxidant activity of white, orange and purple-fleshed sweet potatoes (Ipomoea batatas L.) as affected by different cooking methods. Heliyon , vol.9, no.8 .

GÜÇLÜ, G., Dagli, M. M., Ozge Aksay, A., KESKİN, M., Kelebek, H., & SELLİ, S., (2023). Comparative elucidation on the phenolic fingerprint, sugars and antioxidant activity of white, orange and purple-fleshed sweet potatoes (Ipomoea batatas L.) as affected by different cooking methods. Heliyon , vol.9, no.8.

GÜÇLÜ, GAMZE Et Al. "Comparative elucidation on the phenolic fingerprint, sugars and antioxidant activity of white, orange and purple-fleshed sweet potatoes (Ipomoea batatas L.) as affected by different cooking methods," Heliyon , vol.9, no.8, 2023

GÜÇLÜ, GAMZE Et Al. "Comparative elucidation on the phenolic fingerprint, sugars and antioxidant activity of white, orange and purple-fleshed sweet potatoes (Ipomoea batatas L.) as affected by different cooking methods." Heliyon , vol.9, no.8, 2023

GÜÇLÜ, G. Et Al. (2023) . "Comparative elucidation on the phenolic fingerprint, sugars and antioxidant activity of white, orange and purple-fleshed sweet potatoes (Ipomoea batatas L.) as affected by different cooking methods." Heliyon , vol.9, no.8.

@article{article, author={GAMZE GÜÇLÜ Et Al. }, title={Comparative elucidation on the phenolic fingerprint, sugars and antioxidant activity of white, orange and purple-fleshed sweet potatoes (Ipomoea batatas L.) as affected by different cooking methods}, journal={Heliyon}, year=2023}