TOKUŞOĞLU, Ö. And Yildirim, Z. 2012. Effects of cooking methods on the anthocyanin levels and antioxidant activity of a local Turkish sweetpotato [Ipomoea batatas (L.) Lam] cultivar Hatay Kirmizi: Boiling, steaming and frying effects. Turkish Journal of Field Crops , vol.17, no.1 , 87-90.

TOKUŞOĞLU, Ö., & Yildirim, Z., (2012). Effects of cooking methods on the anthocyanin levels and antioxidant activity of a local Turkish sweetpotato [Ipomoea batatas (L.) Lam] cultivar Hatay Kirmizi: Boiling, steaming and frying effects. Turkish Journal of Field Crops , vol.17, no.1, 87-90.

TOKUŞOĞLU, ÖZLEM, And Zihin Yildirim. "Effects of cooking methods on the anthocyanin levels and antioxidant activity of a local Turkish sweetpotato [Ipomoea batatas (L.) Lam] cultivar Hatay Kirmizi: Boiling, steaming and frying effects," Turkish Journal of Field Crops , vol.17, no.1, 87-90, 2012

TOKUŞOĞLU, ÖZLEM And Yildirim, Zihin. "Effects of cooking methods on the anthocyanin levels and antioxidant activity of a local Turkish sweetpotato [Ipomoea batatas (L.) Lam] cultivar Hatay Kirmizi: Boiling, steaming and frying effects." Turkish Journal of Field Crops , vol.17, no.1, pp.87-90, 2012

TOKUŞOĞLU, Ö. And Yildirim, Z. (2012) . "Effects of cooking methods on the anthocyanin levels and antioxidant activity of a local Turkish sweetpotato [Ipomoea batatas (L.) Lam] cultivar Hatay Kirmizi: Boiling, steaming and frying effects." Turkish Journal of Field Crops , vol.17, no.1, pp.87-90.

@article{article, author={ÖZLEM TOKUŞOĞLU And author={Zihin Yildirim}, title={Effects of cooking methods on the anthocyanin levels and antioxidant activity of a local Turkish sweetpotato [Ipomoea batatas (L.) Lam] cultivar Hatay Kirmizi: Boiling, steaming and frying effects}, journal={Turkish Journal of Field Crops}, year=2012, pages={87-90} }