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

Year 2012, Volume: 17 Issue: 1, 87 - 90, 01.01.2012

Özlem Tokuşoğlu Zihin Yıldırım

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

Year 2012, Volume: 17 Issue: 1, 87 - 90, 01.01.2012

Özlem Tokuşoğlu Zihin Yıldırım

Abstract

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Primary Language English
Journal Section Articles
Authors

Özlem Tokuşoğlu

Zihin Yıldırım

Publication Date January 1, 2012
Published in Issue Year 2012 Volume: 17 Issue: 1

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APA Tokuşoğlu, Ö., & Yıldırım, 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, 17(1), 87-90.

Turkish Journal of Field Crops is published by the Society of Field Crops Science and issued twice a year.
Owner : Prof. Dr. Behçet KIR
Ege University, Faculty of Agriculture,Department of Field Crops
Editor in Chief : Prof. Dr. Emre ILKER
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