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

Özlem Tokuşoğlu; Zihin Yıldırım

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

Keywords

[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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Details

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

Cite

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.

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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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