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 ScholarIQ 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 ScholarIQ 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 ScholarIQ 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 ScholarIQ 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.