Ozlem TOKUSOGLU, Zihin YILDIRIM

Effects of cooking methods on the anthocyanin levels and antioxidant activity of a local Turkish sweetpotato [ipomoea batatas (l.) lam] cultivar Hatay Kırmızı: Boiling, steaming and frying effects

Effects of cooking methods on the anthocyanin levels and antioxidant activity of a local Turkish sweetpotato [ipomoea batatas (l.) lam] cultivar Hatay Kırmızı: Boiling, steaming and frying effects

Turkish Journal Of Field Crops

2012-Cilt: 17 - Sayı: 1

87-90

138

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