Özcan, M. M., & Yılmaz, H. (2024). Comparison of the bioactive properties, tocopherol and phenolic components of germinated, roasted, and boiled chufa (Cyperus esculentus) tubers. Wiley. https://doi.org/10.1002/jsf2.207
Chicago Style (17th ed.) CitationÖzcan, Mehmet Musa, and Havvanur Yılmaz. Comparison of the Bioactive Properties, Tocopherol and Phenolic Components of Germinated, Roasted, and Boiled Chufa (Cyperus Esculentus) Tubers. Wiley, 2024. https://doi.org/10.1002/jsf2.207.
MLA (9th ed.) CitationÖzcan, Mehmet Musa, and Havvanur Yılmaz. Comparison of the Bioactive Properties, Tocopherol and Phenolic Components of Germinated, Roasted, and Boiled Chufa (Cyperus Esculentus) Tubers. Wiley, 2024. https://doi.org/10.1002/jsf2.207.
Warning: These citations may not always be 100% accurate.