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Journals / Turkish Journal Of Field Crops / 2012 / Cilt: 17 - Sayı: 1

Effects of Cooking Methods on the Anthocyanin Levels and Antioxidant Activity of a Local Turkish Sweetpotato [Ipomoea batatas (L.) Lam] Cultivar Hata

[Ipomoea batatas (L.) LAM] CULTIVAR HATAY KIRMIZI: BOILING

Özlem TOKUŞOĞLU
Zihin YILDIRIM
Pages
87–90
Publication Date
2012-01-01
DOI
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TOKUŞOĞLU, Ö., YILDIRIM, Z. (2012). Effects of Cooking Methods on the Anthocyanin Levels and Antioxidant Activity of a Local Turkish Sweetpotato [Ipomoea batatas (L.) Lam] Cultivar Hata. Turkish Journal Of Field Crops, Cilt: 17 - Sayı: 1, 87–90. https://ajindex.com/articles/180935

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