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Comparison of the Effect of Process Temperature on Some Biochemical Properties of Nectars from Fresh and Dried Rosehip

Yıl 2018, Cilt 1, Sayı 1, 20 - 27, 01.04.2018

Öz

Rosehip is a widespread wild plant that has been used in food products such as tea, jams, marmalades, nectar. It plays crucial role in traditional medicine because of valuable bioactive compounds including mainly phenolic compounds and ascorbic acid. The present study deals with biochemical and sensory properties of rosehip nectar produced from fresh and sun-dried fruits. The studied rosehips were collected from Gumushane and its neighboring vicinities. The fresh and dried rosehips were pulped at different temperature conditions as 65, 90, 100 ºC and then nectared. Total acidity, total soluble solid contents, pH, total phenolic, ascorbic acid content (vitamin C) and sensory properties of produced nectars were examined. Process temperatures showed statistically significant effect (p< 0.05) on ascorbic acid and total phenolic content.  No differences were found in the acidity and pH between nectar samples. All nectar samples treated at 65 ºC exhibited the highest ascorbic acid (56-90 g/100 mL) and total phenolic contents (654.2-894.4 mg GAE/100 mL). Colour and appearance scores of samples obtained at 65 ºC were found higher according to sensory analysis.

Kaynakça

  • Adamczak, A., Buchwald, W., Zieliński, J., & Mielcarek, S. (2012). Flavonoid and organic acid content in rose hips (Rosa L., sect. Caninae DC. EM. Christ.). Acta biologica cracoviensia series botánica, 54(1), 105-112. (https://doi.org/10.2478/v10182-012-0012-0).
  • Akinci, I., Ozdemir, F., Topuz, A., Kabas, O., & Canakci, M. (2004). Some physical and nutritional properties of Juniperus drupacea fruits. Journal of Food Engineering, 65(3), 325-331.( https://doi.org/10.1016/j.jfoodeng.2004.01.029).
  • Al-Yafeai, A., Malarski, A., & Böhm, V. (2018). Characterization of carotenoids and vitamin E in R. rugosa and R. canina: Comparative analysis. Food Chemistry, 242, 435-442.
  • Anonymous, (2012). The Standard of Sour cherry juice, No: TS 3631. Turkish Standards Institution, Ankara, Turkey.
  • Anonymous, 2014. The Standard of Rose hip nectar. Turkish Standards Institution, Ankara, Turkey.
  • AOAC, (2000). Official methods of analyses, Official methods of analysis of AOAC International. CD-ROM. 17th edition, Arlington, VA: AOAC International.
  • Aramwit, P., Bang, N., & Srichana, T. (2010). The properties and stability of anthocyanins in mulberry fruits. Food Research International, 43(4), 1093-1097.( https://doi.org/10.1016/j.foodres.2010.01.022).
  • Bake, K. (1984). Flüss. Obst. 51:597.
  • Bhave, A., Schulzova, V., Chmelarova, H., Mrnka, L., & Hajslova, J. (2017). Assessment of rosehips based on the content of their biologically active compounds. Journal of Food and Drug Analysis, 25, 681-690. ( https://doi.org/10.1016/j.jfda.2016.12.019).
  • Cemeroglu, B. & Acar, J. (1986). Meyve ve sebze işleme teknolojisi, Ankara, Turkey: Güven Yayıncılık.
  • Charan, S. M., Gomez, S., Sheela, K. B., Pushpalatha, P. B., & Suman, K. T. (2017). Effect of storage conditions and duration on quality of passion fruit (Passiflora edulis Sims.) nectar. Asian Journal of Dairy and Food Research, 36(2), 161-165. (http://dx.doi.org/10.18805/ajdfr.v36i02.7963).
  • Codex Alimentarius (2005) General Standard for Fruit Juices and Nectars (247-2005) from http://www.fao.org/fao-who-codexalimentarius/codex-texts/list-standards/en/.
  • Demir, F., & Özcan, M. (2001). Chemical and technological properties of rose (Rosa canina L.) fruits grown wild in Turkey. Journal of Food Engineering, 47(4), 333-336. ( https://doi.org/10.1016/S0260-8774(00)00129-1).
  • Demir, N., Yildiz, O., Alpaslan, M., & Hayaloglu, A. A. (2014). Evaluation of volatiles, phenolic compounds and antioxidant activities of rose hip (Rosa L.) fruits in Turkey. Lwt-food science and technology, 57(1), 126-133.( https://doi.org/10.1016/j.lwt.2013.12.038)
  • Didin, M., Kizilaslan, A., Özer, S. & Fenercioğlu, H. (1996). Kuşburnu meyvesinin gıda sanayinde kullanımı ve marmelata işlenmeye uygunluğu. Kuşburnu Sempozyumu Bildiriler Kitabı. Gümüşhane, Turkey: Ekspres Ofset Basım.
  • Duman, T. (2014). Kuşburnu (Rosa canina) nektarında toplam fenolik madde ve suda çözünen vitaminlerin ısıl parçalanma kinetiği (Master's thesis, Pamukkale Üniversitesi Fen Bilimleri Enstitüsü).
  • Duru, N., Karadeniz, F., & Erge, H. S. (2012). Changes in bioactive compounds, antioxidant activity and HMF formation in rosehip nectars during storage. Food and Bioprocess Technology, 5(7), 2899-2907. (http://dx.doi.org/10.1007/s11947-011-0657-9).
  • Elmastaş, M., Demir, A., Genç, N., Dölek, Ü., & Güneş, M. (2017). Changes in flavonoid and phenolic acid contents in some Rosa species during ripening. Food Chemistry, 235, 154-159.( https://doi.org/10.1016/j.foodchem.2017.05.004).
  • Ercisli, S., & Guleryuz, M.,1996. Gümüşhane ve ilçelerinde Doğal Olarak Yetişen Kuşburnuların Seleksiyon Yoluyla Islahı. Kuşburnu Sempozyumu Bildiriler Kitabı, Ekspres Ofset Basım, Gümüşhane S.157-165.
  • Ercisli, S., (2007). Chemical composition of fruits in some rose (Rosa spp.) species . Food Chemistry, Volume 104, Issue 4, 1379-1384.
  • Farajzadeh, M. A., & Nagizadeh, S. (2003). A simple and reliable spectrophotometric method for the determination of ascorbic acid in pharmaceutical preparations. Journal of Analytical Chemistry, 58(10), 927-932.
  • Hamid, G. H., El-Kholany, E. A., & Nahla, E. A. (2014). Evaluation of Aloe vera Gel as Antioxidant and Antimicrobial Ingredients in Orange-Carrot Blend Nectars. Middle East j, 3(4), 1122-1134.
  • Jiménez, S., Jiménez-Moreno, N., Luquin, A., Laguna, M., Rodríguez-Yoldi, M. J., & Ancín-Azpilicueta, C. (2017). Chemical composition of rosehips from different Rosa species: an alternative source of antioxidants for the food industry. Food Additives & Contaminants: Part A, 1-10. ( https://doi.org/10.1080/19440049.2017.1319071).
  • Kadakal, Ç., Duman, T., & Ekinci, R. (2017). Thermal degradation kinetics of ascorbic acid, thiamine and riboflavin in rosehip (Rosa canina L) nectar. Food Science and Technology, (AHEAD), 0-0. (http://dx.doi.org/10.1590/1678-457x.11417).
  • Koca, I., Ustun, N. S., & Koyuncu, T. (2009). Effect of drying conditions on antioxidant properties of rosehip fruits (Rosa canina sp.). Asian Journal of Chemistry, 21(2), 1061.
  • Laboissiere, L. H. E. S., Deliza, R., Barros-Marcellini, A. M., Rosenthal, A., Camargo, L. M. A. Q., & Junqueira, R. G. (2007). Effects of high hydrostatic pressure (HHP) on sensory characteristics of yellow passion fruit juice. Innovative food science & emerging technologies, 8(4), 469-477. (https://doi.org/10.1016/j.ifset.2007.04.001).
  • Maillard, L. C., & Gautier, M. A. (1912). The reaction of amino acids with sugars: Mechanisms of melanoid formation. CR Seances Acad. Sci, 3, 66-68.
  • Meda, A., Lamien, C. E., Romito, M., Millogo, J., & Nacoulma, O. G. (2005). Determination of the total phenolic, flavonoid and proline contents in Burkina
  • Fasan honey, as well as their radical scavenging activity. Food chemistry, 91(3),571-577. (https://doi.org/10.1016/j.foodchem.2004.10.006)
  • Mrkic, V., Cocci, E., Rosa, M. D., & Sacchetti, G. (2006). Effect of drying conditions on bioactive compounds and antioxidant activity of broccoli (Brassica oleracea L.). Journal of the Science of Food and Agriculture, 86(10), 1559-1566. (https://doi.org/10.1002/jsfa.2554).
  • Nadpal, J. D., Lesjak, M. M., Sibul, F. S., Anackov, G. T., Cetojevic-Simin, D. D., Mimica-Dukic, N. M., & Beara, I. N. (2016). Comparative study of biological activities and phytochemical composition of two rose hips and their preserves: Rosa canina L. and Rosa arvensis Huds. Food chemistry, 192, 907-914.
  • Ouerghemmi, S., Sebei, H., Siracusa, L., Ruberto, G., Saija, A., Cimino, F., & Cristani, M. (2016). Comparative study of phenolic composition and antioxidant activity of leaf extracts from three wild Rosa species grown in different Tunisia regions: Rosa canina L., Rosa moschata Herrm. and Rosa sempervirens L. Industrial Crops and Products, 94, 167-177.( https://doi.org/10.1016/j.indcrop.2016.08.019)
  • Ozdemir, F., Aksu, M.I. & Nas, S. (1997). The quality characteristics of marmalades produced at different sugar/pulp ratios by using Rose Hips (Rose spp) pulp obtaıned without heating. Pamukkale Universty Engineering College, Journal of Engineering Sciences, 3,2, 353-358.
  • Rawson, A., Patras, A., Tiwari, B. K., Noci, F., Koutchma, T., & Brunton, N. (2011). Effect of thermal and nonthermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances. Food Research International, 44(7), 1875-1887. (https://doi.org/10.1016/j.foodres.2011.02.053).
  • Rojas, A.M. & Gerschenson, L.N. (2001). Ascorbic acid destruction in aqueous model systems: an additional discussion. Journal of the Science of Food and Agricultere, 81, 1433-1439. (http://dx.doi.org/10.1002/jsfa.961).
  • Skrovankova, S., Sumczynski, D., Mlcek, J., Jurikova, T., & Sochor, J. (2015). Bioactive compounds and antioxidant activity in different types of berries. International journal of molecular sciences, 16(10), 24673-24706.(http://dx.doi.org/10.3390/ijms161024673).
  • Slinkard, K., & Singleton, V. L. (1977). Total phenol analysis: automation and comparison with manual methods. American journal of enology and viticulture, 28(1), 49-55.
  • Tanner, H. & Brunner, H.R., 1979. Getranke–Analytik. Verlag Heller Chemie. Schwabish Hall. 206 s.
  • Tomruk, D., Devseren, E., Koç, M., Ocak, Ö. Ö., Karataş, H., & Kaymak-Ertekin, F. (2016). Developing a household vacuum cooking equipment, testing its performance on strawberry jam production and its comparison with atmospheric cooking. Agronomy Research, 14(Special Issue II), 1475-1487.
  • UNE 87004, 1979. Ana´lisis sensorial. Guı´a para la instalacio´n de una sala de cata. Madrid: AENOR.
  • Vieira, M. C., Teixeira, A. A., & Silva, C. L. M. (2000). Mathematical modeling of the thermal degradation kinetics of vitamin C in cupuaçu (Theobroma grandiflorum) nectar. Journal of Food Engineering, 43(1), 1-7.(https://doi.org/10.1016/S0260-8774(99)00121-1).
  • Yildiz, O., Alpaslan, M., & Kara, M. (2007). Effects of different process temperatures on chemical and sensory properties of rosehip nectar. In Proceedings of the 5th International Congress on Food Technology, 659-666.
  • Zhong, L., Gustavsson, K. E., Oredsson, S., Głąb, B., Yilmaz, J. L., & Olsson, M. E. (2016). Determination of free and esterified carotenoid composition in rose hip fruit by HPLC-DAD-APCI+-MS. Food chemistry, 210, 541-550.( https://doi.org/10.1016/j.foodchem.2016.05.002)

Yıl 2018, Cilt 1, Sayı 1, 20 - 27, 01.04.2018

Öz

Kaynakça

  • Adamczak, A., Buchwald, W., Zieliński, J., & Mielcarek, S. (2012). Flavonoid and organic acid content in rose hips (Rosa L., sect. Caninae DC. EM. Christ.). Acta biologica cracoviensia series botánica, 54(1), 105-112. (https://doi.org/10.2478/v10182-012-0012-0).
  • Akinci, I., Ozdemir, F., Topuz, A., Kabas, O., & Canakci, M. (2004). Some physical and nutritional properties of Juniperus drupacea fruits. Journal of Food Engineering, 65(3), 325-331.( https://doi.org/10.1016/j.jfoodeng.2004.01.029).
  • Al-Yafeai, A., Malarski, A., & Böhm, V. (2018). Characterization of carotenoids and vitamin E in R. rugosa and R. canina: Comparative analysis. Food Chemistry, 242, 435-442.
  • Anonymous, (2012). The Standard of Sour cherry juice, No: TS 3631. Turkish Standards Institution, Ankara, Turkey.
  • Anonymous, 2014. The Standard of Rose hip nectar. Turkish Standards Institution, Ankara, Turkey.
  • AOAC, (2000). Official methods of analyses, Official methods of analysis of AOAC International. CD-ROM. 17th edition, Arlington, VA: AOAC International.
  • Aramwit, P., Bang, N., & Srichana, T. (2010). The properties and stability of anthocyanins in mulberry fruits. Food Research International, 43(4), 1093-1097.( https://doi.org/10.1016/j.foodres.2010.01.022).
  • Bake, K. (1984). Flüss. Obst. 51:597.
  • Bhave, A., Schulzova, V., Chmelarova, H., Mrnka, L., & Hajslova, J. (2017). Assessment of rosehips based on the content of their biologically active compounds. Journal of Food and Drug Analysis, 25, 681-690. ( https://doi.org/10.1016/j.jfda.2016.12.019).
  • Cemeroglu, B. & Acar, J. (1986). Meyve ve sebze işleme teknolojisi, Ankara, Turkey: Güven Yayıncılık.
  • Charan, S. M., Gomez, S., Sheela, K. B., Pushpalatha, P. B., & Suman, K. T. (2017). Effect of storage conditions and duration on quality of passion fruit (Passiflora edulis Sims.) nectar. Asian Journal of Dairy and Food Research, 36(2), 161-165. (http://dx.doi.org/10.18805/ajdfr.v36i02.7963).
  • Codex Alimentarius (2005) General Standard for Fruit Juices and Nectars (247-2005) from http://www.fao.org/fao-who-codexalimentarius/codex-texts/list-standards/en/.
  • Demir, F., & Özcan, M. (2001). Chemical and technological properties of rose (Rosa canina L.) fruits grown wild in Turkey. Journal of Food Engineering, 47(4), 333-336. ( https://doi.org/10.1016/S0260-8774(00)00129-1).
  • Demir, N., Yildiz, O., Alpaslan, M., & Hayaloglu, A. A. (2014). Evaluation of volatiles, phenolic compounds and antioxidant activities of rose hip (Rosa L.) fruits in Turkey. Lwt-food science and technology, 57(1), 126-133.( https://doi.org/10.1016/j.lwt.2013.12.038)
  • Didin, M., Kizilaslan, A., Özer, S. & Fenercioğlu, H. (1996). Kuşburnu meyvesinin gıda sanayinde kullanımı ve marmelata işlenmeye uygunluğu. Kuşburnu Sempozyumu Bildiriler Kitabı. Gümüşhane, Turkey: Ekspres Ofset Basım.
  • Duman, T. (2014). Kuşburnu (Rosa canina) nektarında toplam fenolik madde ve suda çözünen vitaminlerin ısıl parçalanma kinetiği (Master's thesis, Pamukkale Üniversitesi Fen Bilimleri Enstitüsü).
  • Duru, N., Karadeniz, F., & Erge, H. S. (2012). Changes in bioactive compounds, antioxidant activity and HMF formation in rosehip nectars during storage. Food and Bioprocess Technology, 5(7), 2899-2907. (http://dx.doi.org/10.1007/s11947-011-0657-9).
  • Elmastaş, M., Demir, A., Genç, N., Dölek, Ü., & Güneş, M. (2017). Changes in flavonoid and phenolic acid contents in some Rosa species during ripening. Food Chemistry, 235, 154-159.( https://doi.org/10.1016/j.foodchem.2017.05.004).
  • Ercisli, S., & Guleryuz, M.,1996. Gümüşhane ve ilçelerinde Doğal Olarak Yetişen Kuşburnuların Seleksiyon Yoluyla Islahı. Kuşburnu Sempozyumu Bildiriler Kitabı, Ekspres Ofset Basım, Gümüşhane S.157-165.
  • Ercisli, S., (2007). Chemical composition of fruits in some rose (Rosa spp.) species . Food Chemistry, Volume 104, Issue 4, 1379-1384.
  • Farajzadeh, M. A., & Nagizadeh, S. (2003). A simple and reliable spectrophotometric method for the determination of ascorbic acid in pharmaceutical preparations. Journal of Analytical Chemistry, 58(10), 927-932.
  • Hamid, G. H., El-Kholany, E. A., & Nahla, E. A. (2014). Evaluation of Aloe vera Gel as Antioxidant and Antimicrobial Ingredients in Orange-Carrot Blend Nectars. Middle East j, 3(4), 1122-1134.
  • Jiménez, S., Jiménez-Moreno, N., Luquin, A., Laguna, M., Rodríguez-Yoldi, M. J., & Ancín-Azpilicueta, C. (2017). Chemical composition of rosehips from different Rosa species: an alternative source of antioxidants for the food industry. Food Additives & Contaminants: Part A, 1-10. ( https://doi.org/10.1080/19440049.2017.1319071).
  • Kadakal, Ç., Duman, T., & Ekinci, R. (2017). Thermal degradation kinetics of ascorbic acid, thiamine and riboflavin in rosehip (Rosa canina L) nectar. Food Science and Technology, (AHEAD), 0-0. (http://dx.doi.org/10.1590/1678-457x.11417).
  • Koca, I., Ustun, N. S., & Koyuncu, T. (2009). Effect of drying conditions on antioxidant properties of rosehip fruits (Rosa canina sp.). Asian Journal of Chemistry, 21(2), 1061.
  • Laboissiere, L. H. E. S., Deliza, R., Barros-Marcellini, A. M., Rosenthal, A., Camargo, L. M. A. Q., & Junqueira, R. G. (2007). Effects of high hydrostatic pressure (HHP) on sensory characteristics of yellow passion fruit juice. Innovative food science & emerging technologies, 8(4), 469-477. (https://doi.org/10.1016/j.ifset.2007.04.001).
  • Maillard, L. C., & Gautier, M. A. (1912). The reaction of amino acids with sugars: Mechanisms of melanoid formation. CR Seances Acad. Sci, 3, 66-68.
  • Meda, A., Lamien, C. E., Romito, M., Millogo, J., & Nacoulma, O. G. (2005). Determination of the total phenolic, flavonoid and proline contents in Burkina
  • Fasan honey, as well as their radical scavenging activity. Food chemistry, 91(3),571-577. (https://doi.org/10.1016/j.foodchem.2004.10.006)
  • Mrkic, V., Cocci, E., Rosa, M. D., & Sacchetti, G. (2006). Effect of drying conditions on bioactive compounds and antioxidant activity of broccoli (Brassica oleracea L.). Journal of the Science of Food and Agriculture, 86(10), 1559-1566. (https://doi.org/10.1002/jsfa.2554).
  • Nadpal, J. D., Lesjak, M. M., Sibul, F. S., Anackov, G. T., Cetojevic-Simin, D. D., Mimica-Dukic, N. M., & Beara, I. N. (2016). Comparative study of biological activities and phytochemical composition of two rose hips and their preserves: Rosa canina L. and Rosa arvensis Huds. Food chemistry, 192, 907-914.
  • Ouerghemmi, S., Sebei, H., Siracusa, L., Ruberto, G., Saija, A., Cimino, F., & Cristani, M. (2016). Comparative study of phenolic composition and antioxidant activity of leaf extracts from three wild Rosa species grown in different Tunisia regions: Rosa canina L., Rosa moschata Herrm. and Rosa sempervirens L. Industrial Crops and Products, 94, 167-177.( https://doi.org/10.1016/j.indcrop.2016.08.019)
  • Ozdemir, F., Aksu, M.I. & Nas, S. (1997). The quality characteristics of marmalades produced at different sugar/pulp ratios by using Rose Hips (Rose spp) pulp obtaıned without heating. Pamukkale Universty Engineering College, Journal of Engineering Sciences, 3,2, 353-358.
  • Rawson, A., Patras, A., Tiwari, B. K., Noci, F., Koutchma, T., & Brunton, N. (2011). Effect of thermal and nonthermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances. Food Research International, 44(7), 1875-1887. (https://doi.org/10.1016/j.foodres.2011.02.053).
  • Rojas, A.M. & Gerschenson, L.N. (2001). Ascorbic acid destruction in aqueous model systems: an additional discussion. Journal of the Science of Food and Agricultere, 81, 1433-1439. (http://dx.doi.org/10.1002/jsfa.961).
  • Skrovankova, S., Sumczynski, D., Mlcek, J., Jurikova, T., & Sochor, J. (2015). Bioactive compounds and antioxidant activity in different types of berries. International journal of molecular sciences, 16(10), 24673-24706.(http://dx.doi.org/10.3390/ijms161024673).
  • Slinkard, K., & Singleton, V. L. (1977). Total phenol analysis: automation and comparison with manual methods. American journal of enology and viticulture, 28(1), 49-55.
  • Tanner, H. & Brunner, H.R., 1979. Getranke–Analytik. Verlag Heller Chemie. Schwabish Hall. 206 s.
  • Tomruk, D., Devseren, E., Koç, M., Ocak, Ö. Ö., Karataş, H., & Kaymak-Ertekin, F. (2016). Developing a household vacuum cooking equipment, testing its performance on strawberry jam production and its comparison with atmospheric cooking. Agronomy Research, 14(Special Issue II), 1475-1487.
  • UNE 87004, 1979. Ana´lisis sensorial. Guı´a para la instalacio´n de una sala de cata. Madrid: AENOR.
  • Vieira, M. C., Teixeira, A. A., & Silva, C. L. M. (2000). Mathematical modeling of the thermal degradation kinetics of vitamin C in cupuaçu (Theobroma grandiflorum) nectar. Journal of Food Engineering, 43(1), 1-7.(https://doi.org/10.1016/S0260-8774(99)00121-1).
  • Yildiz, O., Alpaslan, M., & Kara, M. (2007). Effects of different process temperatures on chemical and sensory properties of rosehip nectar. In Proceedings of the 5th International Congress on Food Technology, 659-666.
  • Zhong, L., Gustavsson, K. E., Oredsson, S., Głąb, B., Yilmaz, J. L., & Olsson, M. E. (2016). Determination of free and esterified carotenoid composition in rose hip fruit by HPLC-DAD-APCI+-MS. Food chemistry, 210, 541-550.( https://doi.org/10.1016/j.foodchem.2016.05.002)

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Bilimi ve Teknolojisi
Bölüm Araştırma Makaleleri
Yazarlar

Atiye DEGIRMENCI (Sorumlu Yazar)
Türkiye


Mehtap ER
Türkiye


Gulsum Merve TURKUT
0000-0002-6036-8072
Türkiye


Gulsah OKUMUS Bu kişi benim

Yayımlanma Tarihi 1 Nisan 2018
Yayınlandığı Sayı Yıl 2018, Cilt 1, Sayı 1

Kaynak Göster

Bibtex @araştırma makalesi { jan382384, journal = {Journal of Apitherapy and Nature}, eissn = {2667-4734}, address = {}, publisher = {Oktay YILDIZ}, year = {2018}, volume = {1}, number = {1}, pages = {20 - 27}, title = {Comparison of the Effect of Process Temperature on Some Biochemical Properties of Nectars from Fresh and Dried Rosehip}, key = {cite}, author = {Degırmencı, Atiye and Er, Mehtap and Turkut, Gulsum Merve and Okumus, Gulsah} }
APA Degırmencı, A. , Er, M. , Turkut, G. M. & Okumus, G. (2018). Comparison of the Effect of Process Temperature on Some Biochemical Properties of Nectars from Fresh and Dried Rosehip . Journal of Apitherapy and Nature , 1 (1) , 20-27 . Retrieved from https://dergipark.org.tr/tr/pub/jan/issue/36344/382384
MLA Degırmencı, A. , Er, M. , Turkut, G. M. , Okumus, G. "Comparison of the Effect of Process Temperature on Some Biochemical Properties of Nectars from Fresh and Dried Rosehip" . Journal of Apitherapy and Nature 1 (2018 ): 20-27 <https://dergipark.org.tr/tr/pub/jan/issue/36344/382384>
Chicago Degırmencı, A. , Er, M. , Turkut, G. M. , Okumus, G. "Comparison of the Effect of Process Temperature on Some Biochemical Properties of Nectars from Fresh and Dried Rosehip". Journal of Apitherapy and Nature 1 (2018 ): 20-27
RIS TY - JOUR T1 - Comparison of the Effect of Process Temperature on Some Biochemical Properties of Nectars from Fresh and Dried Rosehip AU - Atiye Degırmencı , Mehtap Er , Gulsum Merve Turkut , Gulsah Okumus Y1 - 2018 PY - 2018 N1 - DO - T2 - Journal of Apitherapy and Nature JF - Journal JO - JOR SP - 20 EP - 27 VL - 1 IS - 1 SN - -2667-4734 M3 - UR - Y2 - 2018 ER -
EndNote %0 Journal of Apitherapy and Nature Comparison of the Effect of Process Temperature on Some Biochemical Properties of Nectars from Fresh and Dried Rosehip %A Atiye Degırmencı , Mehtap Er , Gulsum Merve Turkut , Gulsah Okumus %T Comparison of the Effect of Process Temperature on Some Biochemical Properties of Nectars from Fresh and Dried Rosehip %D 2018 %J Journal of Apitherapy and Nature %P -2667-4734 %V 1 %N 1 %R %U
ISNAD Degırmencı, Atiye , Er, Mehtap , Turkut, Gulsum Merve , Okumus, Gulsah . "Comparison of the Effect of Process Temperature on Some Biochemical Properties of Nectars from Fresh and Dried Rosehip". Journal of Apitherapy and Nature 1 / 1 (Nisan 2018): 20-27 .
AMA Degırmencı A. , Er M. , Turkut G. M. , Okumus G. Comparison of the Effect of Process Temperature on Some Biochemical Properties of Nectars from Fresh and Dried Rosehip. J.Apit.Nat.. 2018; 1(1): 20-27.
Vancouver Degırmencı A. , Er M. , Turkut G. M. , Okumus G. Comparison of the Effect of Process Temperature on Some Biochemical Properties of Nectars from Fresh and Dried Rosehip. Journal of Apitherapy and Nature. 2018; 1(1): 20-27.
IEEE A. Degırmencı , M. Er , G. M. Turkut ve G. Okumus , "Comparison of the Effect of Process Temperature on Some Biochemical Properties of Nectars from Fresh and Dried Rosehip", Journal of Apitherapy and Nature, c. 1, sayı. 1, ss. 20-27, Nis. 2018
  • 23484   ASOS Index