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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

Abstract

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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 This is me

Zihin Yıldırım This is me

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.
AMA Tokuşoğlu Ö, Yıldırım Z. Effects of Cooking Methods on the Anthocyanin Levels and Antioxidant Activity of a Local Turkish Sweetpotato [Ipomoea batatas (L.) Lam] Cultivar Hata. TJFC. January 2012;17(1):87-90.
Chicago Tokuşoğlu, Özlem, and Zihin Yıldırım. “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, no. 1 (January 2012): 87-90.
EndNote Tokuşoğlu Ö, Yıldırım Z (January 1, 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.
IEEE Ö. Tokuşoğlu and Z. Yıldırım, “Effects of Cooking Methods on the Anthocyanin Levels and Antioxidant Activity of a Local Turkish Sweetpotato [Ipomoea batatas (L.) Lam] Cultivar Hata”, TJFC, vol. 17, no. 1, pp. 87–90, 2012.
ISNAD Tokuşoğlu, Özlem - Yıldırım, Zihin. “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 (January 2012), 87-90.
JAMA Tokuşoğlu Ö, Yıldırım Z. Effects of Cooking Methods on the Anthocyanin Levels and Antioxidant Activity of a Local Turkish Sweetpotato [Ipomoea batatas (L.) Lam] Cultivar Hata. TJFC. 2012;17:87–90.
MLA Tokuşoğlu, Özlem and Zihin Yıldırım. “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, vol. 17, no. 1, 2012, pp. 87-90.
Vancouver Tokuşoğlu Ö, Yıldırım Z. Effects of Cooking Methods on the Anthocyanin Levels and Antioxidant Activity of a Local Turkish Sweetpotato [Ipomoea batatas (L.) Lam] Cultivar Hata. TJFC. 2012;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
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