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Türkiye’de üretilen Keçiboynuzu, Kekik ve Sütleğen Ballarinin Kimyasal Özellikleri

Year 2016, Volume: 21 Issue: 1, 0 - 0, 29.06.2016

Tuba Pehlivan Aziz Gül

Abstract

Bu çalışmada 2013 yılında üretilen 3 farklı monofloral balın kimyasal özellikleri araştırılmıştır. Bal örnekleri arıcılardan hiçbir işlem uygulanmayan ballardan temin edilmiştir. Bal örnekleri içerisinde en yüksek oranda botanik kökenini temsil eden bal örneği % 60 ile sütleğen balıdır. Yapılan kimyasal analizler sonucunda örneklerin ortalama nem, pH,  asitlik, HMF, diyastaz, invert şeker ve sakaroz değerleri sırasıyla % 17.93, 4.21, 28.24 meq/kg, 5.67 mg/kg, 30.30, % 71.23 ve % 1.77 olarak tespit edilmiştir. Araştırma sonunda, bal örneklerinin kimyasal içeriklerinin, Türk Gıda Kodeksi Bal Tebliği, Avrupa Birliği Standardı ve Kodeks Standartlarına uygun olduğu tespit edilmiştir.Bu çalışmada 2013 yılında üretilen 3 farklı monofloral balın kimyasal özellikleri araştırılmıştır. Bal örnekleri arıcılardan hiçbir işlem uygulanmayan ballardan temin edilmiştir. Bal örnekleri içerisinde en yüksek oranda botanik kökenini temsil eden bal örneği % 60 ile sütleğen balıdır. Yapılan kimyasal analizler sonucunda örneklerin ortalama nem, pH,  asitlik, HMF, diyastaz, invert şeker ve sakaroz değerleri sırasıyla % 17.93, 4.21, 28.24 meq/kg, 5.67 mg/kg, 30.30, % 71.23 ve % 1.77 olarak tespit edilmiştir. Araştırma sonunda, bal örneklerinin kimyasal içeriklerinin, Türk Gıda Kodeksi Bal Tebliği, Avrupa Birliği Standardı ve Kodeks Standartlarına uygun olduğu tespit edilmiştir.

References

  • Erdoğan C, Mavi K, 2006. Mining and characterizing microsatellites from citrus ESTs. Plant Biology, 112:1248–1257.
  • Anonim2005.http://www.resmigazete.gov.tr/eskiler/2005/12/20051217.9.htm Erişim Tarihi: 08.07.2015.
  • Anonymous 2001. Codex Alimentarius. Draft revised standard for honey. Alinorm 01/25 19-26. and EU Council (2002) Council Directive 2001/11 O/EC of 20 December 2001 relating to honey. Official Journal of the European Communities L10, 47-52.
  • Anonymous 1995. Official Methods of Analysis of AOAC International. 16th edn. (Patricia A.C., Editor), ed. P. Cunniff. AOAC International, Arlington, Virginia, USA.
  • Al-Mamary M, Al-Meeri A, Al-Habori M, 2002. Antioxidant activities and total phenolics of different types of honey. Nutrition Research, 22 (9), 1041-1047.
  • Aljadi AM, Kamaruddin MY, 2004. Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys. Food Chemistry, 85, 513–518.
  • Alqarni AS, Owayss AA, Mahmoud AA, Hannan MA, 2014 Mineral content and physical properties of local and imported honeys in Saudi Arabia. Journal of Saudi Chemical Society, 18, 618–625.
  • Alvarez-Suarez JM, Tulipani S, Diaz D, Estevez Y, Romandini S, Giampieri F, Damiani E, Astolfi P, Bompadre S, Battino M, 2010. Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds. Food and Chemical Toxicology, 48, 2490–2499.
  • Bogdanov S, Martin P, Lullmann, C, 1997. Harmonized methods of the European honey commission. Apidologie, 1-59.
  • Bogdanov S, 2011. Harmonized methods of the International Honey Commission. IHC, Retrieved: 2007-11-12, 2002.
  • Bogdanov, S. 2011. Honey as Nutrient and Functional Food: A Review. Bee Product Science, www.bee-hexagon.net.17 April.2011.
  • Can Z, Yıldız O, Şahin H, Turumtay Akyüz E, Silici S, Kolaylı S, 2015. An Investigation of Turkish Honeys: Their physico-chemical Properties, Antioxidant Capacities and Phenolic Profiles. Food Chemistry 160, 133-141.
  • Chakir A, Abderrahmane R, Gian LM, Paola F, 2011. Physicochemical properties of some honeys produced from different plants in Morocco. Arabian Journal of Chemistry. doi:10.1016/j.arabjc.2011.10.013
  • Bogdanov S, Jurendic T, Sieber R, Gallmann P, 2008. Honey for nutrition and health: A review. J. Am. Coll. Nutr., (27): 677-689.
  • Cavia MM, Fernandez-Muino MA, Alonso- Torre SR, Huidobro JF, Sancho MT, 2007. Evolution of acidity of honeys from continental climates: Influence of induced granulation. Food Chem, (100): 1728–1733.
  • Chua LS, Adnan NA, 2014. Biochemical and nutritional components of selected honey samples. Acta Sci. Pol., Technol. Aliment, 13(2):169-179.
  • Çınar Bilgen S, 2010 Türk Çam Balının Analitik Özellikleri. Doktora Tezi. Ankara Üniversitesi. Fen Bilimleri Enstitüsü.(Basılmamış) Ankara.
  • Doğaroğlu M, 1999. Modern Arıcılık Teknikleri. Anadolu Matbaa, Tekirdağ
  • Efem SEE, 1988. Clinical observations on the wound healing properties of honey. British Journal of Surgery, (75): 679–681.
  • Estevinho LM, Feas X, Seijas JA, Vazquez-Tato MP, 2012. Organic honey from Trás-Os-Montes region (Portugal): Chemical, palynological, microbiological and bioactive compounds characterization. Food and Chemical Toxicology, (50): 258–264.
  • Frankel S, Robinson GE, Berenbaum MR, 1998. Antioxidant capacity and Correlated Characteristics of 14 Unifloral Honeys. Journal of Apicultural Research, 37 (1): 27–31.
  • Genç F, Dodoloğlu A, 2003. Arıcılığın Temel Esasları. Ataturk Universitesi Ziraat Fakultesi Ofset Tesisi, Yayın No:341, 43-66,121, Erzurum. 198-205s.
  • Genç, F. ve Dodoloğlu, A., 2011. Arıcılığın Temel Esasları. Atatürk Üniversitesi Yayınları, (931): 22.
  • Gheldof N, Engeseth NJ 2002. Antioxidant capacity of honeys from various floral sources based on the determination of oxygen radical absorbance capacity and inhibition of in vitro lipoprotein oxidation in human serum samples. Journal of Agricultural and Food Chemistry, 50. 3050-3055.
  • Gheldof N, Wang XH, Engeseth NJ, 2002. Identification and quantification of antioxidant components of honeys from various floral sources. Journal of Agricultural and Food Chemistry, (50): 5870–5877.
  • Gomes S, Dias LG, Moreira LL, Rodrigues P, Estevinho L, 2010. Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal. Food and Chemical Toxicology, (48): 544–548.
  • Gül A, 2008. Türkiye’de Üretilen Bazı Balların Yapısal Özelliklerinin Gıda Güvenliği Bakımından Araştırılması. Mustafa Kemal Üniversitesi. Fen Bilimleri Enstitüsü. Doktora Tezi. Hatay.
  • Jhansi P, Kaplana TP, Ramanujam CGK, 1991. Pollen Analyis Of Rock Bee Summer Honeys From The Prakasam District Of The Andhra Pradesh, India. Journal Of Apicaltural Res., 30 (1): 33-40.
  • Karabagias, IK, Badeka AV, Kontakos S, Karabournioti S, Kontominas MG, 2014. Botanical discrimination of Greek unifloral honeys with physico-chemical and chemometric analyses. Food Chemistry, 165. 181–190.
  • Karabagias IK, Badeka AV, Kontakos S, Karabournioti S, Kontominas MG, 2014. Botanical discrimination of Greek unifloral honeys with physico-chemical and chemometric analyses. Food Chemistry, 165, 181–190.
  • Karadal F, Yıldırım Y, 2012. Balın kalite nitelikleri, beslenme ve sağlık açısından önemi. Erciyes Üniv. Vet. Fak. Derg, 9(3): 197-209.
  • Kaskoniene V, Venskutonis PR, Ceksteryte V, 2010. Carbohydrate composition and electrical conductivity of different origin honeys from Lithuania. LWT-Food Sci. Technol. 43 (5), 801-807.
  • Kowalski S, 2013. Changes of antioxidant activity and formation of 5-hydroxymethylfurfural in honey during thermal and microwave Processing. Food Chemistry, (141), 1378–1382, 2013.
  • Küplülü Ö, Kahraman SD, 2011. Süzme Ballarda Muhafaza Sıcaklığının HMF Değeri ve Diastaz Aktivitesi Üzerine Etkisi. Ankara Üniversitesi. Bilimsel Araştırma Projesi. Proje No: 10B3338011. 1.17s.
  • Maurizio A, 1951. Pollen Analysis of honey. Bee World, (32): 1-5.
  • Nasuti C, Gabbianelli R, Falcioni G, Cantalamess F, 2006. Antioxidative and gastroprotective activities of anti-inflammatory formulations derived from chestnut honey in rats. Nutrition Research, 26, 130-137.
  • Özcan MM, Ölmez Ç, 2013. Some qualitative properties of different monofloral honeys. Food Chemistry, (163): 212–218.
  • Pehlivan T, Gül A, 2015. Determination of Heavy Metals Contents of Some Monofloral Honey Produced in Turkey. Journal of Applied Pharmaceutical Science Vol. 5 (08): 042-045.
  • Perez AC., Conchello P, Arino A, Juan T, Herrera A, 1994. Quality evaluation of Spanish rosemary (Rosmarinus officinalis) honey. Food Chemistry, (51): 207-210.
  • Pérez-Arquillué C, Conchello P, Arifio A, Juan T, Herrera A, 1995. Physicochemical attributes and pollen spectrum of some unifloral Spanish honeys. Food Chemistry, (54): 167-172.
  • Ribeiro ROR, Mársico ET, Carneiro C S, Monteiro ML.G, Conte Júnior C, Oliveira de Jesus EF, 2014. Detection of honey adulteration of high fructose corn syrup by Low Field Nuclear Magnetic Resonance (LH 1H NMR). Journal of Food Engineering, 135, 39–43.
  • Schramm DD, Karim M, Schrader HR, Holt RR, Cardetti M, Keen CL 2003. Honey with high levels of antioxidants can provide protection to healthy human subjects. Journal of Agricultural and Food Chemistry, 51: 1732–1735.
  • Silici S, Sagdic O, Ekici, L, 2010. Total phenolic content, antiradical, antioxidant and antimicrobial activities of Rhododendron honeys. Food Chemistry, (121): 238–243, 2010.
  • Şahinler N, Şahinler S, Gül A, 2004. Biochemical Composition Of Honeys Produced In Turkey. Journal of Apicultural Research, 43(2), 53-56.
  • Tolon B, 1999. Muğla ve Yöresi Çam Ballarının Biyokimyasal Özellikleri Üzerine Bir Araştırma. Ege Üniv. Fen Bil. Enst., Doktora Tezi, 117 s., İzmir.
  • Vela L, De Lorenzo C, Pérez RA, 2007. Antioxidant capacity of Spanish honeys and its correlation with the polyphenolic content and other physico-chemical properties. Journal of the Science of Food and Agriculture, 87, 1069–1075.
  • Vit P, Pulcini P, 1996. Diastase and invertase activities in Meliponini and Trigonini honeys from Venezuela. Journal of Apicultural Research, 35(2): 57–62.
  • Wang H, 2011. The Study of the Antioxidant Activity of Phenolic Components of Manuka Honey. The University of Waikato. Master of Science in Biological Sciences. New Zealand.
  • Weston RJ, 2000. The contribution of catalase and other natural products to the antibacterial activity of honey: A review. Food Chemistry, 71, 235–239.
  • White JW, Subers MH Shepart AY, 1963. The identification of inhibine, the antibacterial factor in honey, as hydrogen peroxide, and its origin in a glucose-oxidase system. Biochim. Biophys. Acta, (73): 57-70.
  • Won SR, Li CY, Kim JW, Rhee, HI, 2009. Immunological characterization of honey major protein and its application. Food Chemistry, (113):1334–1338

Year 2016, Volume: 21 Issue: 1, 0 - 0, 29.06.2016

Tuba Pehlivan Aziz Gül

Abstract

References

  • Erdoğan C, Mavi K, 2006. Mining and characterizing microsatellites from citrus ESTs. Plant Biology, 112:1248–1257.
  • Anonim2005.http://www.resmigazete.gov.tr/eskiler/2005/12/20051217.9.htm Erişim Tarihi: 08.07.2015.
  • Anonymous 2001. Codex Alimentarius. Draft revised standard for honey. Alinorm 01/25 19-26. and EU Council (2002) Council Directive 2001/11 O/EC of 20 December 2001 relating to honey. Official Journal of the European Communities L10, 47-52.
  • Anonymous 1995. Official Methods of Analysis of AOAC International. 16th edn. (Patricia A.C., Editor), ed. P. Cunniff. AOAC International, Arlington, Virginia, USA.
  • Al-Mamary M, Al-Meeri A, Al-Habori M, 2002. Antioxidant activities and total phenolics of different types of honey. Nutrition Research, 22 (9), 1041-1047.
  • Aljadi AM, Kamaruddin MY, 2004. Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys. Food Chemistry, 85, 513–518.
  • Alqarni AS, Owayss AA, Mahmoud AA, Hannan MA, 2014 Mineral content and physical properties of local and imported honeys in Saudi Arabia. Journal of Saudi Chemical Society, 18, 618–625.
  • Alvarez-Suarez JM, Tulipani S, Diaz D, Estevez Y, Romandini S, Giampieri F, Damiani E, Astolfi P, Bompadre S, Battino M, 2010. Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds. Food and Chemical Toxicology, 48, 2490–2499.
  • Bogdanov S, Martin P, Lullmann, C, 1997. Harmonized methods of the European honey commission. Apidologie, 1-59.
  • Bogdanov S, 2011. Harmonized methods of the International Honey Commission. IHC, Retrieved: 2007-11-12, 2002.
  • Bogdanov, S. 2011. Honey as Nutrient and Functional Food: A Review. Bee Product Science, www.bee-hexagon.net.17 April.2011.
  • Can Z, Yıldız O, Şahin H, Turumtay Akyüz E, Silici S, Kolaylı S, 2015. An Investigation of Turkish Honeys: Their physico-chemical Properties, Antioxidant Capacities and Phenolic Profiles. Food Chemistry 160, 133-141.
  • Chakir A, Abderrahmane R, Gian LM, Paola F, 2011. Physicochemical properties of some honeys produced from different plants in Morocco. Arabian Journal of Chemistry. doi:10.1016/j.arabjc.2011.10.013
  • Bogdanov S, Jurendic T, Sieber R, Gallmann P, 2008. Honey for nutrition and health: A review. J. Am. Coll. Nutr., (27): 677-689.
  • Cavia MM, Fernandez-Muino MA, Alonso- Torre SR, Huidobro JF, Sancho MT, 2007. Evolution of acidity of honeys from continental climates: Influence of induced granulation. Food Chem, (100): 1728–1733.
  • Chua LS, Adnan NA, 2014. Biochemical and nutritional components of selected honey samples. Acta Sci. Pol., Technol. Aliment, 13(2):169-179.
  • Çınar Bilgen S, 2010 Türk Çam Balının Analitik Özellikleri. Doktora Tezi. Ankara Üniversitesi. Fen Bilimleri Enstitüsü.(Basılmamış) Ankara.
  • Doğaroğlu M, 1999. Modern Arıcılık Teknikleri. Anadolu Matbaa, Tekirdağ
  • Efem SEE, 1988. Clinical observations on the wound healing properties of honey. British Journal of Surgery, (75): 679–681.
  • Estevinho LM, Feas X, Seijas JA, Vazquez-Tato MP, 2012. Organic honey from Trás-Os-Montes region (Portugal): Chemical, palynological, microbiological and bioactive compounds characterization. Food and Chemical Toxicology, (50): 258–264.
  • Frankel S, Robinson GE, Berenbaum MR, 1998. Antioxidant capacity and Correlated Characteristics of 14 Unifloral Honeys. Journal of Apicultural Research, 37 (1): 27–31.
  • Genç F, Dodoloğlu A, 2003. Arıcılığın Temel Esasları. Ataturk Universitesi Ziraat Fakultesi Ofset Tesisi, Yayın No:341, 43-66,121, Erzurum. 198-205s.
  • Genç, F. ve Dodoloğlu, A., 2011. Arıcılığın Temel Esasları. Atatürk Üniversitesi Yayınları, (931): 22.
  • Gheldof N, Engeseth NJ 2002. Antioxidant capacity of honeys from various floral sources based on the determination of oxygen radical absorbance capacity and inhibition of in vitro lipoprotein oxidation in human serum samples. Journal of Agricultural and Food Chemistry, 50. 3050-3055.
  • Gheldof N, Wang XH, Engeseth NJ, 2002. Identification and quantification of antioxidant components of honeys from various floral sources. Journal of Agricultural and Food Chemistry, (50): 5870–5877.
  • Gomes S, Dias LG, Moreira LL, Rodrigues P, Estevinho L, 2010. Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal. Food and Chemical Toxicology, (48): 544–548.
  • Gül A, 2008. Türkiye’de Üretilen Bazı Balların Yapısal Özelliklerinin Gıda Güvenliği Bakımından Araştırılması. Mustafa Kemal Üniversitesi. Fen Bilimleri Enstitüsü. Doktora Tezi. Hatay.
  • Jhansi P, Kaplana TP, Ramanujam CGK, 1991. Pollen Analyis Of Rock Bee Summer Honeys From The Prakasam District Of The Andhra Pradesh, India. Journal Of Apicaltural Res., 30 (1): 33-40.
  • Karabagias, IK, Badeka AV, Kontakos S, Karabournioti S, Kontominas MG, 2014. Botanical discrimination of Greek unifloral honeys with physico-chemical and chemometric analyses. Food Chemistry, 165. 181–190.
  • Karabagias IK, Badeka AV, Kontakos S, Karabournioti S, Kontominas MG, 2014. Botanical discrimination of Greek unifloral honeys with physico-chemical and chemometric analyses. Food Chemistry, 165, 181–190.
  • Karadal F, Yıldırım Y, 2012. Balın kalite nitelikleri, beslenme ve sağlık açısından önemi. Erciyes Üniv. Vet. Fak. Derg, 9(3): 197-209.
  • Kaskoniene V, Venskutonis PR, Ceksteryte V, 2010. Carbohydrate composition and electrical conductivity of different origin honeys from Lithuania. LWT-Food Sci. Technol. 43 (5), 801-807.
  • Kowalski S, 2013. Changes of antioxidant activity and formation of 5-hydroxymethylfurfural in honey during thermal and microwave Processing. Food Chemistry, (141), 1378–1382, 2013.
  • Küplülü Ö, Kahraman SD, 2011. Süzme Ballarda Muhafaza Sıcaklığının HMF Değeri ve Diastaz Aktivitesi Üzerine Etkisi. Ankara Üniversitesi. Bilimsel Araştırma Projesi. Proje No: 10B3338011. 1.17s.
  • Maurizio A, 1951. Pollen Analysis of honey. Bee World, (32): 1-5.
  • Nasuti C, Gabbianelli R, Falcioni G, Cantalamess F, 2006. Antioxidative and gastroprotective activities of anti-inflammatory formulations derived from chestnut honey in rats. Nutrition Research, 26, 130-137.
  • Özcan MM, Ölmez Ç, 2013. Some qualitative properties of different monofloral honeys. Food Chemistry, (163): 212–218.
  • Pehlivan T, Gül A, 2015. Determination of Heavy Metals Contents of Some Monofloral Honey Produced in Turkey. Journal of Applied Pharmaceutical Science Vol. 5 (08): 042-045.
  • Perez AC., Conchello P, Arino A, Juan T, Herrera A, 1994. Quality evaluation of Spanish rosemary (Rosmarinus officinalis) honey. Food Chemistry, (51): 207-210.
  • Pérez-Arquillué C, Conchello P, Arifio A, Juan T, Herrera A, 1995. Physicochemical attributes and pollen spectrum of some unifloral Spanish honeys. Food Chemistry, (54): 167-172.
  • Ribeiro ROR, Mársico ET, Carneiro C S, Monteiro ML.G, Conte Júnior C, Oliveira de Jesus EF, 2014. Detection of honey adulteration of high fructose corn syrup by Low Field Nuclear Magnetic Resonance (LH 1H NMR). Journal of Food Engineering, 135, 39–43.
  • Schramm DD, Karim M, Schrader HR, Holt RR, Cardetti M, Keen CL 2003. Honey with high levels of antioxidants can provide protection to healthy human subjects. Journal of Agricultural and Food Chemistry, 51: 1732–1735.
  • Silici S, Sagdic O, Ekici, L, 2010. Total phenolic content, antiradical, antioxidant and antimicrobial activities of Rhododendron honeys. Food Chemistry, (121): 238–243, 2010.
  • Şahinler N, Şahinler S, Gül A, 2004. Biochemical Composition Of Honeys Produced In Turkey. Journal of Apicultural Research, 43(2), 53-56.
  • Tolon B, 1999. Muğla ve Yöresi Çam Ballarının Biyokimyasal Özellikleri Üzerine Bir Araştırma. Ege Üniv. Fen Bil. Enst., Doktora Tezi, 117 s., İzmir.
  • Vela L, De Lorenzo C, Pérez RA, 2007. Antioxidant capacity of Spanish honeys and its correlation with the polyphenolic content and other physico-chemical properties. Journal of the Science of Food and Agriculture, 87, 1069–1075.
  • Vit P, Pulcini P, 1996. Diastase and invertase activities in Meliponini and Trigonini honeys from Venezuela. Journal of Apicultural Research, 35(2): 57–62.
  • Wang H, 2011. The Study of the Antioxidant Activity of Phenolic Components of Manuka Honey. The University of Waikato. Master of Science in Biological Sciences. New Zealand.
  • Weston RJ, 2000. The contribution of catalase and other natural products to the antibacterial activity of honey: A review. Food Chemistry, 71, 235–239.
  • White JW, Subers MH Shepart AY, 1963. The identification of inhibine, the antibacterial factor in honey, as hydrogen peroxide, and its origin in a glucose-oxidase system. Biochim. Biophys. Acta, (73): 57-70.
  • Won SR, Li CY, Kim JW, Rhee, HI, 2009. Immunological characterization of honey major protein and its application. Food Chemistry, (113):1334–1338
There are 51 citations in total.

Details

Journal Section Articles
Authors

Tuba Pehlivan This is me

Aziz Gül

Publication Date June 29, 2016
Published in Issue Year 2016 Volume: 21 Issue: 1

Cite

APA Pehlivan, T., & Gül, A. (2016). Türkiye’de üretilen Keçiboynuzu, Kekik ve Sütleğen Ballarinin Kimyasal Özellikleri. Mustafa Kemal Üniversitesi Ziraat Fakültesi Dergisi, 21(1).
AMA Pehlivan T, Gül A. Türkiye’de üretilen Keçiboynuzu, Kekik ve Sütleğen Ballarinin Kimyasal Özellikleri. Mustafa Kemal Üniversitesi Ziraat Fakültesi Dergisi. June 2016;21(1).
Chicago Pehlivan, Tuba, and Aziz Gül. “Türkiye’de üretilen Keçiboynuzu, Kekik Ve Sütleğen Ballarinin Kimyasal Özellikleri”. Mustafa Kemal Üniversitesi Ziraat Fakültesi Dergisi 21, no. 1 (June 2016).
EndNote Pehlivan T, Gül A (June 1, 2016) Türkiye’de üretilen Keçiboynuzu, Kekik ve Sütleğen Ballarinin Kimyasal Özellikleri. Mustafa Kemal Üniversitesi Ziraat Fakültesi Dergisi 21 1
IEEE T. Pehlivan and A. Gül, “Türkiye’de üretilen Keçiboynuzu, Kekik ve Sütleğen Ballarinin Kimyasal Özellikleri”, Mustafa Kemal Üniversitesi Ziraat Fakültesi Dergisi, vol. 21, no. 1, 2016.
ISNAD Pehlivan, Tuba - Gül, Aziz. “Türkiye’de üretilen Keçiboynuzu, Kekik Ve Sütleğen Ballarinin Kimyasal Özellikleri”. Mustafa Kemal Üniversitesi Ziraat Fakültesi Dergisi 21/1 (June 2016).
JAMA Pehlivan T, Gül A. Türkiye’de üretilen Keçiboynuzu, Kekik ve Sütleğen Ballarinin Kimyasal Özellikleri. Mustafa Kemal Üniversitesi Ziraat Fakültesi Dergisi. 2016;21.
MLA Pehlivan, Tuba and Aziz Gül. “Türkiye’de üretilen Keçiboynuzu, Kekik Ve Sütleğen Ballarinin Kimyasal Özellikleri”. Mustafa Kemal Üniversitesi Ziraat Fakültesi Dergisi, vol. 21, no. 1, 2016.
Vancouver Pehlivan T, Gül A. Türkiye’de üretilen Keçiboynuzu, Kekik ve Sütleğen Ballarinin Kimyasal Özellikleri. Mustafa Kemal Üniversitesi Ziraat Fakültesi Dergisi. 2016;21(1).
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