CIPRIANO, P. d. A. Et Al. 2015. Pre-heating and polyphenol oxidase inhibition impact on extraction of purple sweet potato anthocyanins. FOOD CHEMISTRY , vol.180 , 227-234.

CIPRIANO, P. d. A., EKİCİ, L., BARNES, R. C., GOMES, C., & TALCOTT, S. T., (2015). Pre-heating and polyphenol oxidase inhibition impact on extraction of purple sweet potato anthocyanins. FOOD CHEMISTRY , vol.180, 227-234.

CIPRIANO, Paula Et Al. "Pre-heating and polyphenol oxidase inhibition impact on extraction of purple sweet potato anthocyanins," FOOD CHEMISTRY , vol.180, 227-234, 2015

CIPRIANO, Paula d. Et Al. "Pre-heating and polyphenol oxidase inhibition impact on extraction of purple sweet potato anthocyanins." FOOD CHEMISTRY , vol.180, pp.227-234, 2015

CIPRIANO, P. d. A. Et Al. (2015) . "Pre-heating and polyphenol oxidase inhibition impact on extraction of purple sweet potato anthocyanins." FOOD CHEMISTRY , vol.180, pp.227-234.

@article{article, author={Paula de Aguiar CIPRIANO Et Al. }, title={Pre-heating and polyphenol oxidase inhibition impact on extraction of purple sweet potato anthocyanins}, journal={FOOD CHEMISTRY}, year=2015, pages={227-234} }