- Turkish Journal Of Field Crops
- Vol: 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 : 16 | Download : 3
Publication Date : 2012-01-01
Article Type : Other
Abstract :Keywords :