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

Pages
87–90
DOI
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