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İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi

Yıl 2019, Cilt: 17 Sayı: 4, 458 - 467, 31.12.2019
https://doi.org/10.24323/akademik-gida.667257

Öz

Bu çalışmada, kurutulmuş enginar çanak yapraklarından üretilen farklı konsantrasyonlarda (%3, 4 ve 5) enginar yaprağı katkılı limonlu soğuk yeşil çayların bazı fizikokimyasal (renk, pH değeri, briks, bulanıklık, titre edilebilir asitlik, toplam fenolik madde miktarı, DPPH ile antiradikal aktivite) ve duyusal kalite karakteristikleri üzerine infüzyon süresinin (5, 7 ve 10 dakika) etkisi incelenmiştir. İnfüzyon süresinin artışıyla birlikte örneklerin parlaklık (L*) ve kırmızılık (a*) değerlerinin azaldığı, sarılık (b*) değerinin ise arttığı görülmüştür. Soğuk çay bileşimindeki enginar konsantrasyonun ve infüzyon süresinin artışına paralel olarak fenolik madde miktarı da artış göstermiştir. Bu artışla birlikte ortamın pH değerinde düşüş, bulanıklık ve titre edilebilir asit miktarında ise artış gözlemlenmiştir. Farklı konsantrasyonlarda enginar infüzyonu içeren soğuk çayların duyusal açıdan herhangi bir olumsuz bir durum oluşturmadığı ve A4 numaralı enginarlı-limonlu soğuk yeşil çayın daha çok tercih edildiği tespit edilmiştir.

Teşekkür

Bu çalışmamızın laboratuvar çalışmalarında bize yardımlarını esirgemeyen Meltem Şahin Yavuz, Merve Kabakçı ve Ebru Candan arkadaşlarımıza teşekkür eder, saygılar sunarız.

Kaynakça

  • [1] Biesalski, H.K. (2005). Meat as a component of a healthy diet – are there any risks or benefits if meat is avoided in the diet. Meat Science, 70, 509-524.
  • [2] Okçu, Z., Keleş, F. (2009). Kalp-damar hastalıkları ve antioksidanlar. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 40(1), 153-160.
  • [3] Lattanzio, V., Kroon, P.A., Linsalata, V., Cardinali, A. (2009). Globe artichoke: A functional food and source of nutraceutical igredients. Journal of Functional Foods, 1, 131-144.
  • [4] Llorach, R.,, Espıän, J.C., Tomäs-Barberän, F.A.,, Ferreres, F. (2002). Artichoke (Cynara scolymus L.) byproducts as a potential source of health-promoting antioxidant phenolics. Journal of Agricultural and Food Chemistry, 50(12), 3858-3864.
  • [5] Lombardo, S., Pandino, G., Mauromicale, G., Knödler, M., Carle, R., Schieber, A. (2010). Influence of genotype, harvest time and plant part on polyphenolic composition of globe artichoke (Cynara cardunculus L. var. scolymus (L.) Fiori). Food Chemistry, 119, 1175–1181.
  • [6] Fratianni, F., Tucci, M., De Palma, M., Pepe, R., Nazzaro, F. (2007). Polyphenolic composition in different parts of some cultivars of globe artichoke (Cynara cardunculus L. var. scolymus (L.) Fiori). Food Chemistry, 104, 1282-1286.
  • [7] Lutz, M., Henriquez, C., Escobar, M. (2011). Chemical composition and antioxidant properties of mature and baby artichokes (Cynara scolymus L.), raw and cooked. Journal of Food Composition and Analysis, 2, 49-54.
  • [8] Perez-Garcia, F., Adzet, T., Canigueral, S. (2000). Activity of artichoke leaf extract on reactive oxygen species in human leukocytes. Free Radical Research, 33, 661-665.
  • [9] Valentão, P., Fernandez, E., Carvalho, F., Andrade, P.B., Seabra, R.M., Bastos, M.L. (2002). Antioxidative properties of cardoon (Cynara cardunculus L.) infusion against superoxide radical, hydroxyl radical, and hypochlorous acid. Journal of Agricultural and Food Chemistry, 50, 4989-4993.
  • [10] Wang, M., Simon, J.E., Aviles, I.F., He, K., Zheng, Q.Y., Tadmor, Y. (2003). Analysis of antioxidative phenolic compounds in artichoke (Cynara scolymus L.). Journal of Agricultural and Food Chemistry, 51(3), 601–608.
  • [11] Lattanzio, V., Cicco, N., Linsalata, V. (2005). Antioxidant activities of artichoke phenolics. Acta Horticulturae, 681, 421-428.
  • [12] Bianco, V.V. (2005). Present situation and future potential of artichoke in the Mediterranean basin, Acta Horticulturae, 681, 39-55.
  • [13] Salman, S., Özdemir, F. (2018). Beyaz çay: üretimi, bileşimi ve sağlık üzerine etkileri. Akademik Gıda, 16(2), 218-223.
  • [14] Cabrera, C., Artacho, R., Gimenez, R. (2006). Beneficial effects of green tea—a review. Journal of the American College of Nutrition, 25(2), 79-99.
  • [15] Cemeroğlu, B. (2007). Gıda Analizleri. Gıda Teknolojisi Derneği Yayınları, Bizim Büro Basımevi, Kızılay, Ankara.
  • [16] AOAC (2004). Official method of Analysis. Association of official Analytical chemists. 15th Ed., Washington. USA.
  • [17] Li, Y., Guo, C., Yang, J., Wei, J., Xu, J., Cheng, S. (2006). Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chemistry, 96(2), 254-260.
  • [18] Liu, Y., Luo, L., Liao, C., Chen, L., Wang, J., Zeng, L. (2018). Effects of brewing conditions on the phytochemical composition, sensory qualities and antioxidant activity of green tea infusion: A study using response surface methodology. Food Chemistry, 269, 24-34.
  • [19] Das, P.R., Eun, J.B. (2018). A comparative study of ultra-sonication and agitation extraction techniques on bioactive metabolites of green tea extract. Food Chemistry, 253, 22-29.
  • [20] De Souza, R.C., Júnior, O.V., Pinheiro, K.H., Klososki, S.J., Pimentel, T.C., Filho, L.C., Barao, C.E. (2017). Prebiotic green tea beverage added inclusion complexes of catechin and α-cyclodextrin: Physicochemical characteristics during storage. LWT - Food Science and Technology, 85, 212-217.
  • [21] Chaturvedula, V.S.P., Prakash, I. (2011). The aroma, taste, color and bioactive constituents of Tea. Journal of Medicinal Plants Research, 5(11), 2110-2124.
  • [22] Pripdeevech, P., Machan, T. (2011). Fingerprint of volatile flavour constituents and antioxidant activities of teas from Thailand. Food Chemistry, 125, 797–802.
  • [23] Cao, Q.Q., Zou, C., Zhang, Y.H., Du, Q.Z., Yin, J.F., Shi, J., Xue, S., Xu, Y.Q. (2019). Improving the taste of autumn green tea with tannase. Food Chemistry, 277, 432–437.
  • [24] Kristanti, R.A., Punbusayakul, N. (2009). Inhibitory effect of commercial Assam green tea infusion in watermelon juice. Asian Journal of Food and Agro-Industry, Special Issue, S249-S255.
  • [25] Cerreti, M., Liburdi, K., Benucci, I., Esti, M. (2016). The effect of pectinase and protease treatment on turbidity and on haze active molecules in pomegranate juice. LWT-Food Science and Technology, 73, 326-333.
  • [26] Lu, M.J., Chu, S.C., Yan, L., Chen, C. (2009). Effect of tannase treatment on protein–tannin aggregation and sensory attributes of green tea infusion. LWT-Food Science and Technology, 42, 338-342.
  • [27] Almajano, M.P., Carbo, R., Jimenez, J.A.L., Gordon, M.H. (2017). Antioxidant and antimicrobial activities of tea infusions. Food Chemistry, 108, 55-63.
  • [28] Atoui, A.K., Mansouri, A., Boskou, G., Kefalas, P. (2005). Tea and herbal infusions: Their antioxidant activity and phenolic profile. Food Chemistry, 89, 27-36.
  • [29] Castiglioni, S., Damiani, E., Astolfi, P., Carloni, P. (2015). Influence of steeping conditions (time, temperature, and particle size) on antioxidant properties and sensory attributes of some White and green teas. International Journal of Food Sciences and Nutrition, 66(5), 491-497.
  • [30] Fu, L., Xu, B.T., Gan, R.Y., Zhang, Y., Xu, X.R., Xia, E.Q., Li, H.B. (2011). Total phenolic contents and antioxidant capacities of herbal and tea infusions. International Journal of Molecular Sciences, 12, 2112-2124.
  • [31] García-Ruiz, A., Baenas, N., Benítez-González, A.M., Stinco, C.M., Meléndez-Martínez, A.J., Moreno, D.A., Ruales, J. (2017). Guayusa (Ilex guayusa L.) new tea: phenolic and carotenoid composition and antioxidant capacity. Journal of the Science of Food and Agriculture, 97, 3929-3936.
  • [32] Murugesh, C.S., Rastogi, N.K., Subramanian, R. (2018). Athermal extraction of green tea: Optimisation and kinetics of extraction of polyphenolic compounds. Innovative Food Science and Emerging Technologies, 50, 207-216.
  • [33] Pérez-Burillo, S., Giménez, R., Rufián-Henares, J.A., Pastoriza, P. (2018). Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties. Food Chemistry, 248, 111-118.
  • [34] Piljac-Zegarac, J., Valek, L., Stipcevic, T., Martinez, S. (2010). Electrochemical determination of antioxidant capacity of fruit tea infusions. Food Chemistry, 121, 820-835.
  • [35] Ren, G., Xue, P., Sun, X., Zhao, G. (2018). Determination of the volatile and polyphenol constituents and the antimicrobial, antioxidant, and tyrosinase inhibitory activities of the bioactive compounds from the by-product of Rosa rugosa Thunb. var. plena Regal tea. BMC Complementary and Alternative Medicine, 18, 1-9.
  • [36] Saklar, S., Ertas, E., Ozdemir, I.S., Karadeniz, B. (2015). Effects of different brewing conditions on catechin content and sensory acceptance in Turkish green tea infusions. Journal of the Food Science and Technology, 52(10), 6639-6646.
  • [37] Murugesh, C.S., Manoj, J.B., Haware, D.J., Ravi, R., Subramanian, R. (2017). Influence of water quality on nutritional and sensory characteristics of green tea infusion. Journal of Food Process Engineering, 40(5), 1-10.
  • [38] Lee, J., Chambers, D.H., Chambers, E., Adhikari, K., Yoon, Y. (2013). Volatile aroma compounds in various brewed green teas. Molecules, 18, 10024-10041.
  • [39] Yin, J.F., Zhang, Y.N., Du, Q.Z., Chen, J.X., Yuan, H.B., Xu, Y.Q. (2014). Effect of Ca2+ concentration on the tastes from the main chemicals in green tea infusions. Food Research International, 62, 941-946.

Using of Infusion Method for Producing of Ice Green Tea Enriched With Dried Artichoke Bracts

Yıl 2019, Cilt: 17 Sayı: 4, 458 - 467, 31.12.2019
https://doi.org/10.24323/akademik-gida.667257

Öz

In this study, was to investigate effect of three different brewing times (5, 7 and 10 minutes) on some physicochemical (color, pH value, °Brix, türbidity, titratable acidity, total phenolic content, antiradical activity with DPPH) and sensory properties on ice green tea enriched with dried artichoke sepal at three different concentrations (3, 4 and 5%). As increasing of brewing times, ice tea samples were became mildly darker whereby resulted in lower brightness (L*) and redness (a*) values and in higher yellowness (b*) values. Higher artichoke bracts concentrations and longer brewing time increased total phenolic content of all samples. But this increment was associated with reduction pH value of medium and accordingly, turbidity and titratable acidity value of all samples were showed increment. Ice green tea enriched with dried artichoke sepal tea infusion did not show any negative effect on panelists in terms of sensory scores and A4 samples were appreciated more other samples by most of the panelists.

Kaynakça

  • [1] Biesalski, H.K. (2005). Meat as a component of a healthy diet – are there any risks or benefits if meat is avoided in the diet. Meat Science, 70, 509-524.
  • [2] Okçu, Z., Keleş, F. (2009). Kalp-damar hastalıkları ve antioksidanlar. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 40(1), 153-160.
  • [3] Lattanzio, V., Kroon, P.A., Linsalata, V., Cardinali, A. (2009). Globe artichoke: A functional food and source of nutraceutical igredients. Journal of Functional Foods, 1, 131-144.
  • [4] Llorach, R.,, Espıän, J.C., Tomäs-Barberän, F.A.,, Ferreres, F. (2002). Artichoke (Cynara scolymus L.) byproducts as a potential source of health-promoting antioxidant phenolics. Journal of Agricultural and Food Chemistry, 50(12), 3858-3864.
  • [5] Lombardo, S., Pandino, G., Mauromicale, G., Knödler, M., Carle, R., Schieber, A. (2010). Influence of genotype, harvest time and plant part on polyphenolic composition of globe artichoke (Cynara cardunculus L. var. scolymus (L.) Fiori). Food Chemistry, 119, 1175–1181.
  • [6] Fratianni, F., Tucci, M., De Palma, M., Pepe, R., Nazzaro, F. (2007). Polyphenolic composition in different parts of some cultivars of globe artichoke (Cynara cardunculus L. var. scolymus (L.) Fiori). Food Chemistry, 104, 1282-1286.
  • [7] Lutz, M., Henriquez, C., Escobar, M. (2011). Chemical composition and antioxidant properties of mature and baby artichokes (Cynara scolymus L.), raw and cooked. Journal of Food Composition and Analysis, 2, 49-54.
  • [8] Perez-Garcia, F., Adzet, T., Canigueral, S. (2000). Activity of artichoke leaf extract on reactive oxygen species in human leukocytes. Free Radical Research, 33, 661-665.
  • [9] Valentão, P., Fernandez, E., Carvalho, F., Andrade, P.B., Seabra, R.M., Bastos, M.L. (2002). Antioxidative properties of cardoon (Cynara cardunculus L.) infusion against superoxide radical, hydroxyl radical, and hypochlorous acid. Journal of Agricultural and Food Chemistry, 50, 4989-4993.
  • [10] Wang, M., Simon, J.E., Aviles, I.F., He, K., Zheng, Q.Y., Tadmor, Y. (2003). Analysis of antioxidative phenolic compounds in artichoke (Cynara scolymus L.). Journal of Agricultural and Food Chemistry, 51(3), 601–608.
  • [11] Lattanzio, V., Cicco, N., Linsalata, V. (2005). Antioxidant activities of artichoke phenolics. Acta Horticulturae, 681, 421-428.
  • [12] Bianco, V.V. (2005). Present situation and future potential of artichoke in the Mediterranean basin, Acta Horticulturae, 681, 39-55.
  • [13] Salman, S., Özdemir, F. (2018). Beyaz çay: üretimi, bileşimi ve sağlık üzerine etkileri. Akademik Gıda, 16(2), 218-223.
  • [14] Cabrera, C., Artacho, R., Gimenez, R. (2006). Beneficial effects of green tea—a review. Journal of the American College of Nutrition, 25(2), 79-99.
  • [15] Cemeroğlu, B. (2007). Gıda Analizleri. Gıda Teknolojisi Derneği Yayınları, Bizim Büro Basımevi, Kızılay, Ankara.
  • [16] AOAC (2004). Official method of Analysis. Association of official Analytical chemists. 15th Ed., Washington. USA.
  • [17] Li, Y., Guo, C., Yang, J., Wei, J., Xu, J., Cheng, S. (2006). Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chemistry, 96(2), 254-260.
  • [18] Liu, Y., Luo, L., Liao, C., Chen, L., Wang, J., Zeng, L. (2018). Effects of brewing conditions on the phytochemical composition, sensory qualities and antioxidant activity of green tea infusion: A study using response surface methodology. Food Chemistry, 269, 24-34.
  • [19] Das, P.R., Eun, J.B. (2018). A comparative study of ultra-sonication and agitation extraction techniques on bioactive metabolites of green tea extract. Food Chemistry, 253, 22-29.
  • [20] De Souza, R.C., Júnior, O.V., Pinheiro, K.H., Klososki, S.J., Pimentel, T.C., Filho, L.C., Barao, C.E. (2017). Prebiotic green tea beverage added inclusion complexes of catechin and α-cyclodextrin: Physicochemical characteristics during storage. LWT - Food Science and Technology, 85, 212-217.
  • [21] Chaturvedula, V.S.P., Prakash, I. (2011). The aroma, taste, color and bioactive constituents of Tea. Journal of Medicinal Plants Research, 5(11), 2110-2124.
  • [22] Pripdeevech, P., Machan, T. (2011). Fingerprint of volatile flavour constituents and antioxidant activities of teas from Thailand. Food Chemistry, 125, 797–802.
  • [23] Cao, Q.Q., Zou, C., Zhang, Y.H., Du, Q.Z., Yin, J.F., Shi, J., Xue, S., Xu, Y.Q. (2019). Improving the taste of autumn green tea with tannase. Food Chemistry, 277, 432–437.
  • [24] Kristanti, R.A., Punbusayakul, N. (2009). Inhibitory effect of commercial Assam green tea infusion in watermelon juice. Asian Journal of Food and Agro-Industry, Special Issue, S249-S255.
  • [25] Cerreti, M., Liburdi, K., Benucci, I., Esti, M. (2016). The effect of pectinase and protease treatment on turbidity and on haze active molecules in pomegranate juice. LWT-Food Science and Technology, 73, 326-333.
  • [26] Lu, M.J., Chu, S.C., Yan, L., Chen, C. (2009). Effect of tannase treatment on protein–tannin aggregation and sensory attributes of green tea infusion. LWT-Food Science and Technology, 42, 338-342.
  • [27] Almajano, M.P., Carbo, R., Jimenez, J.A.L., Gordon, M.H. (2017). Antioxidant and antimicrobial activities of tea infusions. Food Chemistry, 108, 55-63.
  • [28] Atoui, A.K., Mansouri, A., Boskou, G., Kefalas, P. (2005). Tea and herbal infusions: Their antioxidant activity and phenolic profile. Food Chemistry, 89, 27-36.
  • [29] Castiglioni, S., Damiani, E., Astolfi, P., Carloni, P. (2015). Influence of steeping conditions (time, temperature, and particle size) on antioxidant properties and sensory attributes of some White and green teas. International Journal of Food Sciences and Nutrition, 66(5), 491-497.
  • [30] Fu, L., Xu, B.T., Gan, R.Y., Zhang, Y., Xu, X.R., Xia, E.Q., Li, H.B. (2011). Total phenolic contents and antioxidant capacities of herbal and tea infusions. International Journal of Molecular Sciences, 12, 2112-2124.
  • [31] García-Ruiz, A., Baenas, N., Benítez-González, A.M., Stinco, C.M., Meléndez-Martínez, A.J., Moreno, D.A., Ruales, J. (2017). Guayusa (Ilex guayusa L.) new tea: phenolic and carotenoid composition and antioxidant capacity. Journal of the Science of Food and Agriculture, 97, 3929-3936.
  • [32] Murugesh, C.S., Rastogi, N.K., Subramanian, R. (2018). Athermal extraction of green tea: Optimisation and kinetics of extraction of polyphenolic compounds. Innovative Food Science and Emerging Technologies, 50, 207-216.
  • [33] Pérez-Burillo, S., Giménez, R., Rufián-Henares, J.A., Pastoriza, P. (2018). Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties. Food Chemistry, 248, 111-118.
  • [34] Piljac-Zegarac, J., Valek, L., Stipcevic, T., Martinez, S. (2010). Electrochemical determination of antioxidant capacity of fruit tea infusions. Food Chemistry, 121, 820-835.
  • [35] Ren, G., Xue, P., Sun, X., Zhao, G. (2018). Determination of the volatile and polyphenol constituents and the antimicrobial, antioxidant, and tyrosinase inhibitory activities of the bioactive compounds from the by-product of Rosa rugosa Thunb. var. plena Regal tea. BMC Complementary and Alternative Medicine, 18, 1-9.
  • [36] Saklar, S., Ertas, E., Ozdemir, I.S., Karadeniz, B. (2015). Effects of different brewing conditions on catechin content and sensory acceptance in Turkish green tea infusions. Journal of the Food Science and Technology, 52(10), 6639-6646.
  • [37] Murugesh, C.S., Manoj, J.B., Haware, D.J., Ravi, R., Subramanian, R. (2017). Influence of water quality on nutritional and sensory characteristics of green tea infusion. Journal of Food Process Engineering, 40(5), 1-10.
  • [38] Lee, J., Chambers, D.H., Chambers, E., Adhikari, K., Yoon, Y. (2013). Volatile aroma compounds in various brewed green teas. Molecules, 18, 10024-10041.
  • [39] Yin, J.F., Zhang, Y.N., Du, Q.Z., Chen, J.X., Yuan, H.B., Xu, Y.Q. (2014). Effect of Ca2+ concentration on the tastes from the main chemicals in green tea infusions. Food Research International, 62, 941-946.
Toplam 39 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Orhan Özünlü 0000-0002-3925-7941

Haluk Ergezer 0000-0001-7489-165X

Yayımlanma Tarihi 31 Aralık 2019
Gönderilme Tarihi 8 Mayıs 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 17 Sayı: 4

Kaynak Göster

APA Özünlü, O., & Ergezer, H. (2019). İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi. Akademik Gıda, 17(4), 458-467. https://doi.org/10.24323/akademik-gida.667257
AMA Özünlü O, Ergezer H. İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi. Akademik Gıda. Aralık 2019;17(4):458-467. doi:10.24323/akademik-gida.667257
Chicago Özünlü, Orhan, ve Haluk Ergezer. “İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi”. Akademik Gıda 17, sy. 4 (Aralık 2019): 458-67. https://doi.org/10.24323/akademik-gida.667257.
EndNote Özünlü O, Ergezer H (01 Aralık 2019) İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi. Akademik Gıda 17 4 458–467.
IEEE O. Özünlü ve H. Ergezer, “İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi”, Akademik Gıda, c. 17, sy. 4, ss. 458–467, 2019, doi: 10.24323/akademik-gida.667257.
ISNAD Özünlü, Orhan - Ergezer, Haluk. “İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi”. Akademik Gıda 17/4 (Aralık 2019), 458-467. https://doi.org/10.24323/akademik-gida.667257.
JAMA Özünlü O, Ergezer H. İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi. Akademik Gıda. 2019;17:458–467.
MLA Özünlü, Orhan ve Haluk Ergezer. “İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi”. Akademik Gıda, c. 17, sy. 4, 2019, ss. 458-67, doi:10.24323/akademik-gida.667257.
Vancouver Özünlü O, Ergezer H. İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi. Akademik Gıda. 2019;17(4):458-67.

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