Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking
Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking is a paper indexed in PICO Portal from OpenAlex.
How many citations does Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking have?
Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking has 199 citations in the OpenAlex counts PICO Portal stores.
When was Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking published?
Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking has 2011 year in the PICO Portal index.
What is the open-access status of Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking?
Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking has closed oa status in the PICO Portal index.
What is the DOI of Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking?
The DOI for Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking is on the source record.
What is the OpenAlex record for Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking?
The OpenAlex for Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking is on the source record.