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

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Turkish Journal Of Field Crops
Volume:17 Issue:1
Effects of Cooking Methods on the Anthocyanin Levels and Antioxidant Activity of a Local Turkish Swe...

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

Authors : Özlem TOKUŞOĞLU, Zihin YILDIRIM

Pages : 87-90

View : 26 | Download : 9

Publication Date : 2012-01-01

Article Type : Research Paper

Abstract :
Keywords :

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