Effect of Home-Cooking Methods on Phenolic Composition and Antioxidant Activity of Sweetpotato (&amp;lt;i&amp;gt;Ipomoea batatas&amp;lt;/i&amp;gt; (L.) Lam.) Cultivars Grown in Egypt

Ateea A. Bellail; Omayma E. Shaltout; Mohammed M. Youssef; Ahmed M. A. El Gamal

doi:10.4236/fns.2012.34069

journal article Open Access Jan 01, 2012

Effect of Home-Cooking Methods on Phenolic Composition and Antioxidant Activity of Sweetpotato (&lt;i&gt;Ipomoea batatas&lt;/i&gt; (L.) Lam.) Cultivars Grown in Egypt

Ateea A. Bellail Omayma E. Shaltout Mohammed M. Youssef Ahmed M. A. El Gamal

Food and Nutrition Sciences Vol. 03 No. 04 pp. 490-499 · Scientific Research Publishing, Inc.

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Published: Jan 01, 2012
Vol/Issue: 03(04)
Pages: 490-499
License: View

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Cite This Article

Ateea A. Bellail, Omayma E. Shaltout, Mohammed M. Youssef, et al. (2012). Effect of Home-Cooking Methods on Phenolic Composition and Antioxidant Activity of Sweetpotato (&lt;i&gt;Ipomoea batatas&lt;/i&gt; (L.) Lam.) Cultivars Grown in Egypt. Food and Nutrition Sciences, 03(04), 490-499. https://doi.org/10.4236/fns.2012.34069

Effect of Home-Cooking Methods on Phenolic Composition and Antioxidant Activity of Sweetpotato (&amp;lt;i&amp;gt;Ipomoea batatas&amp;lt;/i&amp;gt; (L.) Lam.) Cultivars Grown in Egypt

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