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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

Yıl 2012, Cilt: 17 Sayı: 1, 87 - 90, 01.01.2012

Özlem Tokuşoğlu Zihin Yıldırım

Öz

Anahtar Kelimeler

-

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

Yıl 2012, Cilt: 17 Sayı: 1, 87 - 90, 01.01.2012

Özlem Tokuşoğlu Zihin Yıldırım

Öz

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Ayrıntılar

Birincil Dil İngilizce
Bölüm Articles
Yazarlar

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Zihin Yıldırım Bu kişi benim

Yayımlanma Tarihi 1 Ocak 2012
Yayımlandığı Sayı Yıl 2012 Cilt: 17 Sayı: 1

Kaynak Göster

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. Ocak 2012;17(1):87-90.
Chicago Tokuşoğlu, Özlem, ve 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, sy. 1 (Ocak 2012): 87-90.
EndNote Tokuşoğlu Ö, Yıldırım Z (01 Ocak 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 ve 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, c. 17, sy. 1, ss. 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 (Ocak 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 ve 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, c. 17, sy. 1, 2012, ss. 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.
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Ege University, Faculty of Agriculture,Department of Field Crops
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