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Ardıç Meyve ve Yağının Kullanım Alanları

Year 2018, Volume 2, Issue 2, 45 - 60, 01.07.2018

Abstract

Ardıç Ağacı (Juniperus L.), güzel kokulu, sivri ve uzun yaprakları; parlak siyah, kozalak şeklinde meyveleri olan, ortalama 8-9 metreye kadar uzayabilen, yüzlerce yıl yaşayabilen bir ağaçtır. Binlerce yıldan beri Türk kültürünün sembol ağaçlarından biri olmuştur. Ardıç ağaçları, yapraklarında ve tohumlarında bulunan kimyasal bileşikler sebebiyle tıp, eczacılık ve gıda sektöründe kullanılmaktadır. Dünya mutfağında, özellikle bazı Kuzey Avrupa ve İskandinavya ülkelerinde, ardıç meyveleri yemeklerde, aperatiflerde ya da değişik mezelerde farklı bir aroma kazandırmak ve birçok alkollü içkiyi lezzetlendirmek için kullanılmaktadır. Ancak Türk mutfağında kullanımı fazla bilinmemektedir. Aroması oldukça kuvvetli ve keskindir. Antibakteriyel, analjezik, hepatoprotektif, antidiyabetik ve antihiperlipidemik, antimikrobiyal, anti-inflamatuvar, diüretik, antioksidan, antihiperkolesterolemik, antikataleptik aktiviteler ve Parkinson hastalığında nöroprotektif aktiviteleri bildirilmiştir. J. communis L.’ de bildirilen başlıca kimyasal bileşenler α-pinen, β-pinen, apigenin, sabinen, β-sitosterol, kampesterol, limonen, cupressuflavone, flavonoidler, lignanlar ve tanninlerdir. Bu makalede ardıç hakkında genel bilgiler verilmiş; ardıç meyve ve yağının kullanım alanlarından bahsedilmiştir

References

  • Achour, S., Abourazzak, S., Mokhtari, A., Soulaymani, A., Soulaymani, R., Hida, M. (2011). Juniper tar (cade oil) poisoning in new born after a cutaneous application. BMJ Case Rep., doi: 10.1136/bcr.07.2011.4427.
  • Adams, R.,P. (2014) Junipers of the World: The Genus Juniperus, 4th Edition, Traffod Publishing, Canada. Allen, G. (2007). The Herbalist in the Kitchen, ed., Smith, A.F., University of Ilinois, USA
  • Anonim (2018a). Garlic potatoes with juniper berries. http://www.food.com/recipe/ garlic-potatoes-with-juniper-berries-423665, (Erişim 16.01.2018)
  • Anonim (2018b). Juniper berries (Recipe: lamb stew with juniper berries) http://www. theperfectpantry.com/2008/11/juniperberries.html, (Erişim 16.01.2018)
  • Anonim (2018c). Juniper berry cream pudding with fruit sauce. http://www.thefoodieslarder. co.uk/recipes/spanish-desserts/juniper-berrycream-pudding/, (Erişim 16.01.2018)
  • Anonim (2018d). Kozalaktan gelen şifa: andız pekmezi. https://www.haber3.com/fotogaleri/saglik/kozalaktan-gelen-sifa-andizpekmezi, (Erişim 16.01.2018).
  • Anonim (2018e). Main Tree Species of Turkey General Directorate of Forestry. https://www.ogm.gov.tr/lang/en/Documents/ Main%20Tree%20Species.pdf, (Erişim tarihi:01.02.2018)
  • Anonim (2018f). Skyrim: Juniper Berry Crostata. http://www.littlemissnerdchef. com/skyrim-juniper-berry-crostata/, (Erişim 16.01.2018)
  • Anonim (2018g). Unsung ingredient: juniper berries. https://food52.com/blog/5363unsung-ingredient-juniper-berries, (Erişim 16.01.2018)
  • Attokaran, M. (2017) Juniper Berry. In Natural Food Flavors and Colorants, John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/9781119114796.ch64
  • Bais, S., Gill, N. S., Rana, N., Shandil, S. (2014). A phytopharmacological review on a medicinal plant: Juniperus communis. International Scholarly Research Notices, 2014.
  • Bardi, C. (2003). Prosciutto (An Italian Pantry). MacRae Books. USA. Charles, D. J. (2012). Juniper. In Antioxidant Properties of Spices, Herbs and Other Sources Springer New York, pp. 357-362.
  • Chillemi, S. (2013). The Complete Herbal Guide: A Natural Approach to Healing the Body. Lulu Press, Inc., (e-book).
  • Chesman, A. (2015). The Backyard Homestead Book of Kitchen Know-How: Field-to-Table Cooking Skills, Storey Publishing, USA, pp, 295.
  • Christensen, N. K., Sorenson, A. W., Hendricks, D. G., Munger, R. (1998). Juniper ash as a source of calcium in the Navajo diet. Journal of the Academy of Nutrition and Dietetics, 98(3): 333-334.
  • DeMedina, F. S., Gamez, M. J., Jimenez, I., Osuna, J. I. Zarzuelo, A. (1994). Hypoglycaemic activity of juniper berries. Planta Medica, 60: 197-200.
  • Dikeman, M., Devine, C. (2014). Encyclopedia of Meat Sciences, Second Edition, Volume I, Elseiver Academic Press, pp532-533.
  • Ebcioğlu, N. (2003). Sağlığımız için yararlı bitkiler. Remzi Kitabevi, İstanbul.
  • El-Ghorab, A., Shaaban, H. A., El-Massry, K. F., & Shibamoto, T. (2008). Chemical composition of volatile extract and biological activities of volatile and less-volatile extracts of juniper berry (Juniperus drupacea L.) fruit. Journal of Agricultural and Food Chemistry, 56(13): 5021-5025.
  • Emmons, D. (2011).Wild Flavors: One Chef’s Transformative Year Cooking from Eva’s Farm. Chelsea Green Publishing, Vermont, USA.
  • Gennaro, AR. (1990). Remingtons pharmaceutical sciences, Easton PA, Mack Publishing Co. IFRA- International Fragrance Association. (2003). IFRA standards Cade oil. IFRA homepage:http://www.ifraorg. org/Home/Code,+Standards+Compliance/ IFRA+Standards/page.aspx/56.
  • Inci, H., Ozdemir, G., Sengul, A. Y., Sogut, B., Nursoy, H., Sengul, T. (2016). Using juniper berry (Juniperus communis) as a supplement in Japanese quail diets. Revista Brasileira de Zootecnia, 45(5), 230-235.
  • İzgi, N. (2011). Ev yapımı andız pekmezinin bileşimi, reolojik özellİkleri, antioksidan ve antimikrobiyel aktivitelerinin belirlenmesi. Yüksek Lisans Tezi, Namık Kemal Üniversitesi, Tekirdağ.
  • Karaca, İ. (2009). Pekmez örneklerinde vitamin ve mineral tayini. Yüksek Lisans Tezi, İnönü Üniversitesi, Malatya.
  • Karaman, I., Şahin, F., Güllüce, M., Oğütçü, H.,A. Adıgüzel, Ş. (2003). Antimicrobial activity of aqueous and methanol extracts of Juniperus oxycedrus L. Journal of Ethnopharmacology, 85: 231-235.
  • Koller, J., Baumer, U., Kaup, Y., Schmid, M., Weser, U. (2003). Ancient materials: analysis of a pharaonic embalming tar. Nature, 425(6960): 784. doi:10.1038/425784a
  • Koller, J., Baumer, U., Kaup, Y., & Weser, U. (2005). Herodotus’and Pliny’s Embalming Materials Identified on Ancient Egyptan Mummies. Archaeometry, 47(3): 609-628.
  • Koruk ST, Ozyilkan E, Kaya P, Colak D, Donderici O, Cesaretli Y. (2005). Juniper tar poisoning. Clin Toxicol (Phila), 43: 47-49.
  • Leung A.Y, Foster, S. (1996). Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics, 2nd ed., John Wiley & Sons, New York, USA.
  • Lucera, A., Costa, C., Conte, A., & Del Nobile, M. A. (2012). Food applications of natural antimicrobial compounds. Frontiers in Microbiology, 3(287): 1-13.
  • Madej, T., Pirożnikow, E., Dumanowski, J., Łuczaj, Ł. (2014). Juniper beer in Poland: the story of the revival of a traditional beverage. Journal of Ethnobiology, 34(1): 84-103.
  • Marianski, S., Marianski, A., Gebarowski, M.(2009). Polish Sausages, Authentic Recipes and Instructions. Second edtion, Bookmagic, LLC, Florida, USA, pp 106. McAndrew, I. (1990). Stocks, Sauces and Basic Recipes. In Poultry & Game, Springer US, pp. 197-211.
  • Montagne, P. (1999). The Concise Larousse Gastronomique, Hamlyn, London, UK, pp. 691, Nebelkopf, E. (1987). Herbal therapy in the treatment of drug use. International Journal of the Addictions, 22(8): 695-717.
  • O’Connell, J. (2015). The Book of Spice: From Anise to Zedoary.Profile Books Ltd., London, UK.
  • Orav, A., Koel, M., Kailas, Mati Müürisepp T. (2010). Comparative analysis of the composition of essential oils and supercritical carbon dioxide extracts from the berries and needles of Estonian juniper (Juniperus communis L.). Procedia Chemistry, 2: 161– 167.
  • Özdemir, F., Topuz, A., Gölükçü, M., Şahin, H. (2004). Andız (Juniperus drupacea) pekmezi üretim tekniğinin geliştirilmesi üzerine bir araştırma. Gıda/The Journal of Food, 29(1): 33-40.
  • Pennacchio, M., Jefferson, L., & Havens, K. (2010). Uses and abuses of plant-derived smoke: Its ethnobotany as hallucinogen, perfume, incense, and medicine. Oxford University Press, NY
  • Pepeljnjak, S., Kosalec, I., Kalodera, Z., Blazevic, N. (2005). Antimicrobial activity of juniper berry essential oil (Juniperus communis L., Cupressaceae). Acta PharmaceuticaZagreb, 55(4): 417-422
  • Peterson, J. (2002). Glorious French Food: A Fresh Approach to the Classics. Jonh Wiley and Sons Inc., Hoboken, New Jersey, USA, pp. 457.
  • Poddar S., and Lederer RJ.(1982). Juniper berries as an exclusive winter forage for townsend’s solitaires. The American Midland Naturalist, 108(1): 34-40.
  • Raichlen, S. (2016). Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked BaconBourbon Apple Crisp), New York, pp. 119.
  • Riedel, S. (2005). Plague: from natural disease to bioterrorism. Proc (Bayl. Univ. Med. Cent.) 18(2): 116–124.
  • Sevindik, M., (2016). Rüstem Paşa Bedesteni’nin Geleneksel El Sanatları Açısından Önemi. Yüksek Lisans Tezi, Atatürk Üniversitesi, Sosyal Bilimler Enstitüsü, Erzurum
  • Selik, M., Ziegler, H. (1969). Der Zucker-, Eiweiß-und Vitamingehalt des Beerenzapfensaftes von Juniperus drupacea Labill.(Andiz Pekmezi ), Plant Foods for Human Nutrition (Formerly Qualitas Plantarum), 17(4): 265-272.
  • Selim, S. (2011). Antimicrobial activity of essential oils against Vancomycin-Resistant enterococci (VRE) and Escherichia coli O157: H7 in feta soft cheese and minced beef meat. Brazilian Journal of Microbiology, 42(1): 187-196.
  • Shocket, B., Horkay, I., Kosa, A., Paldeak, L., Hewer, A., Grover, P., Phillips, D. (1990).Formation of DNA adducts in the skin of psoriasis patients, in human skin in organ culture, and in mouse skin and lung following topical application of coal tar and juniper tar. Dermatology, 942: 241-246.
  • Tilford, G.L. (2009). Edible and Medicinal Plants of the West. Mountain Press Publishing, Montana Toldra, F. (2007). Handbook of Fermented Meat and Poultry. Balckwell Publishing, USA.
  • Topçu, G., Erenler, R., Çakmak, O., Johansson, C.B., Çelik, C., Chai, H., Pezzuto, J.M. (1999). Diterpenes from the berries of Juniperus excelsa. Phytochemistry, 49: 1195-1199.
  • Torlak H. (2009). Anadolu ve Türk kültüründe ardıç ağacı. Yolculuk. 63: 94-97.
  • Tümen, I., Süntar, I., Keleş, H., Küpeli Akkol, E. (2012). A therapeutic approach for wound healing by using essential oils of cupressus and juniperus species growing in Turkey. Evidence-Based Complementary and Alternative Medicine, http://dx.doi. org/10.1155/2012/728281.

Usage Areas of Juniper Berries and Oils

Year 2018, Volume 2, Issue 2, 45 - 60, 01.07.2018

Abstract

Juniper (Juniperus L.) is a fragrant tree and has got long and needle-like leaves with a bright black, conifer-like fruit. For thousands of years, juniper was one of the symbolic trees in Turkish culture. Junipers are used in abundance in the medical, pharmaceutical and food sectors due to the chemical compounds found in their leaves and seeds. The seeds are used for giving a different smell to meals, snacks or different foods. It is used for flavoring many alcoholic beverages. In the world cuisine, especially in some Nordic and Scandinavian countries, it has been used for adding a different smell to meals, snacks or food and giving a different aroma and taste to many alcoholic drinks. The use of juniper is not well known in Turkish cuisine. Its aroma is very strong and sharp. Antibiotic, analgesic, hepato-protective, antidiabetic and anti-hyperlipidemic, antimicrobial, anti-inflammatory, diuretic, antioxidant, anti-hypercholesterolemic, anti-cathaleptic activity and neuroprotective activities in Parkinson’s disease have been reported for this plant. The major chemical components of J. communis L. are α-pinene, β-pinene, apigenin, sabinene, β-sitosterol, campesterol, limonene, cupress flavone, flavonoids, lignans, tannins. In this article, general information about the general characteristics of juniper is included and the areas of use of juniper seed and oil have been mentioned. 

References

  • Achour, S., Abourazzak, S., Mokhtari, A., Soulaymani, A., Soulaymani, R., Hida, M. (2011). Juniper tar (cade oil) poisoning in new born after a cutaneous application. BMJ Case Rep., doi: 10.1136/bcr.07.2011.4427.
  • Adams, R.,P. (2014) Junipers of the World: The Genus Juniperus, 4th Edition, Traffod Publishing, Canada. Allen, G. (2007). The Herbalist in the Kitchen, ed., Smith, A.F., University of Ilinois, USA
  • Anonim (2018a). Garlic potatoes with juniper berries. http://www.food.com/recipe/ garlic-potatoes-with-juniper-berries-423665, (Erişim 16.01.2018)
  • Anonim (2018b). Juniper berries (Recipe: lamb stew with juniper berries) http://www. theperfectpantry.com/2008/11/juniperberries.html, (Erişim 16.01.2018)
  • Anonim (2018c). Juniper berry cream pudding with fruit sauce. http://www.thefoodieslarder. co.uk/recipes/spanish-desserts/juniper-berrycream-pudding/, (Erişim 16.01.2018)
  • Anonim (2018d). Kozalaktan gelen şifa: andız pekmezi. https://www.haber3.com/fotogaleri/saglik/kozalaktan-gelen-sifa-andizpekmezi, (Erişim 16.01.2018).
  • Anonim (2018e). Main Tree Species of Turkey General Directorate of Forestry. https://www.ogm.gov.tr/lang/en/Documents/ Main%20Tree%20Species.pdf, (Erişim tarihi:01.02.2018)
  • Anonim (2018f). Skyrim: Juniper Berry Crostata. http://www.littlemissnerdchef. com/skyrim-juniper-berry-crostata/, (Erişim 16.01.2018)
  • Anonim (2018g). Unsung ingredient: juniper berries. https://food52.com/blog/5363unsung-ingredient-juniper-berries, (Erişim 16.01.2018)
  • Attokaran, M. (2017) Juniper Berry. In Natural Food Flavors and Colorants, John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/9781119114796.ch64
  • Bais, S., Gill, N. S., Rana, N., Shandil, S. (2014). A phytopharmacological review on a medicinal plant: Juniperus communis. International Scholarly Research Notices, 2014.
  • Bardi, C. (2003). Prosciutto (An Italian Pantry). MacRae Books. USA. Charles, D. J. (2012). Juniper. In Antioxidant Properties of Spices, Herbs and Other Sources Springer New York, pp. 357-362.
  • Chillemi, S. (2013). The Complete Herbal Guide: A Natural Approach to Healing the Body. Lulu Press, Inc., (e-book).
  • Chesman, A. (2015). The Backyard Homestead Book of Kitchen Know-How: Field-to-Table Cooking Skills, Storey Publishing, USA, pp, 295.
  • Christensen, N. K., Sorenson, A. W., Hendricks, D. G., Munger, R. (1998). Juniper ash as a source of calcium in the Navajo diet. Journal of the Academy of Nutrition and Dietetics, 98(3): 333-334.
  • DeMedina, F. S., Gamez, M. J., Jimenez, I., Osuna, J. I. Zarzuelo, A. (1994). Hypoglycaemic activity of juniper berries. Planta Medica, 60: 197-200.
  • Dikeman, M., Devine, C. (2014). Encyclopedia of Meat Sciences, Second Edition, Volume I, Elseiver Academic Press, pp532-533.
  • Ebcioğlu, N. (2003). Sağlığımız için yararlı bitkiler. Remzi Kitabevi, İstanbul.
  • El-Ghorab, A., Shaaban, H. A., El-Massry, K. F., & Shibamoto, T. (2008). Chemical composition of volatile extract and biological activities of volatile and less-volatile extracts of juniper berry (Juniperus drupacea L.) fruit. Journal of Agricultural and Food Chemistry, 56(13): 5021-5025.
  • Emmons, D. (2011).Wild Flavors: One Chef’s Transformative Year Cooking from Eva’s Farm. Chelsea Green Publishing, Vermont, USA.
  • Gennaro, AR. (1990). Remingtons pharmaceutical sciences, Easton PA, Mack Publishing Co. IFRA- International Fragrance Association. (2003). IFRA standards Cade oil. IFRA homepage:http://www.ifraorg. org/Home/Code,+Standards+Compliance/ IFRA+Standards/page.aspx/56.
  • Inci, H., Ozdemir, G., Sengul, A. Y., Sogut, B., Nursoy, H., Sengul, T. (2016). Using juniper berry (Juniperus communis) as a supplement in Japanese quail diets. Revista Brasileira de Zootecnia, 45(5), 230-235.
  • İzgi, N. (2011). Ev yapımı andız pekmezinin bileşimi, reolojik özellİkleri, antioksidan ve antimikrobiyel aktivitelerinin belirlenmesi. Yüksek Lisans Tezi, Namık Kemal Üniversitesi, Tekirdağ.
  • Karaca, İ. (2009). Pekmez örneklerinde vitamin ve mineral tayini. Yüksek Lisans Tezi, İnönü Üniversitesi, Malatya.
  • Karaman, I., Şahin, F., Güllüce, M., Oğütçü, H.,A. Adıgüzel, Ş. (2003). Antimicrobial activity of aqueous and methanol extracts of Juniperus oxycedrus L. Journal of Ethnopharmacology, 85: 231-235.
  • Koller, J., Baumer, U., Kaup, Y., Schmid, M., Weser, U. (2003). Ancient materials: analysis of a pharaonic embalming tar. Nature, 425(6960): 784. doi:10.1038/425784a
  • Koller, J., Baumer, U., Kaup, Y., & Weser, U. (2005). Herodotus’and Pliny’s Embalming Materials Identified on Ancient Egyptan Mummies. Archaeometry, 47(3): 609-628.
  • Koruk ST, Ozyilkan E, Kaya P, Colak D, Donderici O, Cesaretli Y. (2005). Juniper tar poisoning. Clin Toxicol (Phila), 43: 47-49.
  • Leung A.Y, Foster, S. (1996). Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics, 2nd ed., John Wiley & Sons, New York, USA.
  • Lucera, A., Costa, C., Conte, A., & Del Nobile, M. A. (2012). Food applications of natural antimicrobial compounds. Frontiers in Microbiology, 3(287): 1-13.
  • Madej, T., Pirożnikow, E., Dumanowski, J., Łuczaj, Ł. (2014). Juniper beer in Poland: the story of the revival of a traditional beverage. Journal of Ethnobiology, 34(1): 84-103.
  • Marianski, S., Marianski, A., Gebarowski, M.(2009). Polish Sausages, Authentic Recipes and Instructions. Second edtion, Bookmagic, LLC, Florida, USA, pp 106. McAndrew, I. (1990). Stocks, Sauces and Basic Recipes. In Poultry & Game, Springer US, pp. 197-211.
  • Montagne, P. (1999). The Concise Larousse Gastronomique, Hamlyn, London, UK, pp. 691, Nebelkopf, E. (1987). Herbal therapy in the treatment of drug use. International Journal of the Addictions, 22(8): 695-717.
  • O’Connell, J. (2015). The Book of Spice: From Anise to Zedoary.Profile Books Ltd., London, UK.
  • Orav, A., Koel, M., Kailas, Mati Müürisepp T. (2010). Comparative analysis of the composition of essential oils and supercritical carbon dioxide extracts from the berries and needles of Estonian juniper (Juniperus communis L.). Procedia Chemistry, 2: 161– 167.
  • Özdemir, F., Topuz, A., Gölükçü, M., Şahin, H. (2004). Andız (Juniperus drupacea) pekmezi üretim tekniğinin geliştirilmesi üzerine bir araştırma. Gıda/The Journal of Food, 29(1): 33-40.
  • Pennacchio, M., Jefferson, L., & Havens, K. (2010). Uses and abuses of plant-derived smoke: Its ethnobotany as hallucinogen, perfume, incense, and medicine. Oxford University Press, NY
  • Pepeljnjak, S., Kosalec, I., Kalodera, Z., Blazevic, N. (2005). Antimicrobial activity of juniper berry essential oil (Juniperus communis L., Cupressaceae). Acta PharmaceuticaZagreb, 55(4): 417-422
  • Peterson, J. (2002). Glorious French Food: A Fresh Approach to the Classics. Jonh Wiley and Sons Inc., Hoboken, New Jersey, USA, pp. 457.
  • Poddar S., and Lederer RJ.(1982). Juniper berries as an exclusive winter forage for townsend’s solitaires. The American Midland Naturalist, 108(1): 34-40.
  • Raichlen, S. (2016). Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked BaconBourbon Apple Crisp), New York, pp. 119.
  • Riedel, S. (2005). Plague: from natural disease to bioterrorism. Proc (Bayl. Univ. Med. Cent.) 18(2): 116–124.
  • Sevindik, M., (2016). Rüstem Paşa Bedesteni’nin Geleneksel El Sanatları Açısından Önemi. Yüksek Lisans Tezi, Atatürk Üniversitesi, Sosyal Bilimler Enstitüsü, Erzurum
  • Selik, M., Ziegler, H. (1969). Der Zucker-, Eiweiß-und Vitamingehalt des Beerenzapfensaftes von Juniperus drupacea Labill.(Andiz Pekmezi ), Plant Foods for Human Nutrition (Formerly Qualitas Plantarum), 17(4): 265-272.
  • Selim, S. (2011). Antimicrobial activity of essential oils against Vancomycin-Resistant enterococci (VRE) and Escherichia coli O157: H7 in feta soft cheese and minced beef meat. Brazilian Journal of Microbiology, 42(1): 187-196.
  • Shocket, B., Horkay, I., Kosa, A., Paldeak, L., Hewer, A., Grover, P., Phillips, D. (1990).Formation of DNA adducts in the skin of psoriasis patients, in human skin in organ culture, and in mouse skin and lung following topical application of coal tar and juniper tar. Dermatology, 942: 241-246.
  • Tilford, G.L. (2009). Edible and Medicinal Plants of the West. Mountain Press Publishing, Montana Toldra, F. (2007). Handbook of Fermented Meat and Poultry. Balckwell Publishing, USA.
  • Topçu, G., Erenler, R., Çakmak, O., Johansson, C.B., Çelik, C., Chai, H., Pezzuto, J.M. (1999). Diterpenes from the berries of Juniperus excelsa. Phytochemistry, 49: 1195-1199.
  • Torlak H. (2009). Anadolu ve Türk kültüründe ardıç ağacı. Yolculuk. 63: 94-97.
  • Tümen, I., Süntar, I., Keleş, H., Küpeli Akkol, E. (2012). A therapeutic approach for wound healing by using essential oils of cupressus and juniperus species growing in Turkey. Evidence-Based Complementary and Alternative Medicine, http://dx.doi. org/10.1155/2012/728281.

Details

Primary Language Turkish
Journal Section Derleme
Authors

Ayla ÜNVER ALÇAY (Primary Author)
ANADOLU BİL MESLEK YÜKSEKOKULU
0000-0003-3254-155X


Cansu AKGÜL This is me
ANADOLU BİL MESLEK YÜKSEKOKULU


Meryem BADAYMAN This is me
ANADOLU BİL MESLEK YÜKSEKOKULU


Ekin DİNÇEL This is me
ANADOLU BİL MESLEK YÜKSEKOKULU

Publication Date July 1, 2018
Published in Issue Year 2018, Volume 2, Issue 2

Cite

APA Ünver Alçay, A. , Akgül, C. , Badayman, M. & Dinçel, E. (2018). Ardıç Meyve ve Yağının Kullanım Alanları . Aydın Gastronomy , 2 (2) , 45-60 . Retrieved from https://dergipark.org.tr/en/pub/aydingas/issue/39037/457638

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