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PRODUCTION OF PROPOLIS POWDER BY VACUUM DRYING AND SOME PROPERTIES OF THE POWDER

Yıl 2023, Cilt: 48 Sayı: 6, 1292 - 1303, 15.12.2023
https://doi.org/10.15237/gida.GD23109

Öz

The aim of this study was to determine some properties of propolis powder produced by vacuum-drying of propolis 70% of ethanol extract with gum arabic. The total phenolic and flavonoid contents of sample were 5.65 g GAE/100 g and 1.08 g QE/100 g, respectively, and these results were lower than the those of raw propolis. Furthermore, TEAC and CUPRAC results of sample were 541.54 and 462.47 µmol TE/g, respectively. Hausner ratio and Carr index values were 1.33 and 24.65%, respectively, and flowability was passable. It was concluded that, moisture adsorption of propolis powder showed Type 2 characteristics, monolayer moisture content was ≤5.44 g/100 g, and BET, Halsey and Kuhn models had a good fit to the moisture adsorption of propolis powder at 25°C. As a result, it was evaluated that produced propolis powder contains bioactive components and can be safely stored at a moisture content lower than 5.44 g/100 g.

Kaynakça

  • Aksil, T., Abbas, M., Trari, M., Benamara, S. (2019). Water adsorption on lyophilized Arbutus unedo L. fruit powder: Determination of thermodynamic parameters. Microchemical Journal, 145, 35-41.
  • Andrade, J.K.S., Denadai, M., Andrade, G.R.S., da Cunha Nascimento, C., Barbosa, P.F., Jesus, M.S., Narain, N. (2018). Development and characterization of microencapsules containing spray dried powder obtained from Brazilian brown, green and red propolis. Food Research International, 109, 278-287.
  • Arslan-Tontul, S. (2020). The combined usage of β-cyclodextrin and milk proteins in microencapsulation of Bifidobacterium bifidum BB-12. Probiotics and Antimicrobial Proteins, 12(2), 747-755.
  • Baysan, U., Bastıoğlu, A.Z., Coşkun, N.Ö., Takma, D.K., Balçık, E.Ü., Sahin-Nadeem, H., Koç, M. (2021). The effect of coating material combination and encapsulation method on propolis powder properties. Powder Technology, 384, 332-341.
  • Baysan, U., Elmas, F., Koç, M. (2019). The effect of spray drying conditions on physicochemical properties of encapsulated propolis powder. Journal of Food Process Engineering, 42(4), e13024.
  • Bell, L., Labuza, T. (2000). Moisture sorption: practical aspects of isotherm measurement and use. American Association of Cereal Chemists (AACC), 2nd edition, 122 pp.
  • Beristain, C.I., Garcia, H.S., Vernon-Carter, E.J. (2001). Spray-dried encapsulation of cardamom (Elettaria cardamomum) essential oil with mesquite (Prosopis juliflora) gum. LWT-Food Science and Technology, 34(6): 398-401.
  • Boulechfar, S., Zellagui, A., Bensouici, C., Asan-Ozusaglam, M., Tacer, S., Hanene, D. (2022). Anticholinesterase, anti-α-glucosidase, antioxidant and antimicrobial effects of four Algerian propolis. Journal of Food Measurement and Characterization, 16(1): 793-803.
  • Bueno-Costa, F.M., Zambiazi, R.C., Bohmer, B.W., Chaves, F.C., da Silva, W.P., Zanusso, J.T., Dutra, I. (2016). Antibacterial and antioxidant activity of honeys from the state of Rio Grande do Sul, Brazil. LWT-Food Science and Technology, 65, 333-340.
  • Busch, V.M., Pereyra-Gonzalez, A., Šegatin, N., Santagapita, P.R., Ulrih, N.P., Buera, M.D.P. (2017). Propolis encapsulation by spray drying: Characterization and stability. LWT-Food Science and Technology, 75, 227-235.
  • Callahan, J.C., Cleary, G.W., Elefant, M., Kaplan, G., Kensler, T., Nash, R.A. (1982). Equilibrium moisture content of pharmaceutical excipients. Drug Development and Industrial Pharmacy, 8(3), 355-369.
  • Cano-Chauca, M., Stringheta, P.C., Ramos, A.M., Cal-Vidal, J. (2005). Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innovative Food Science & Emerging Technologies, 6(4), 420-428.
  • Choudhury, D., Sahu, J.K., Sharma, G. (2011). Moisture sorption isotherms, heat of sorption and properties of sorbed water of raw bamboo (Dendrocalamus longispathus) shoots. Industrial Crops and Products, 33(1), 211-216.
  • Collazos-Escobar, G.A., Gutiérrez-Guzmán, N., Váquiro-Herrera, H.A., Amorocho-Cruz, C.M. (2020). Water dynamics adsorption properties of dried and roasted cocoa beans (Theobroma cacao L.). International Journal of Food Properties, 23(1), 434-444.
  • Cui, J., Duan, X., Ke, L., Pan, X., Liu, J., Song, X., Ma, W., Zhang, Z., Liu, Y., Fan, Y. (2022). Extraction, purification, structural character and biological properties of propolis flavonoids: A review. Fitoterapia, 157, 105106.
  • Çetin-Babaoğlu, H., Yalım, N., Kale, E., Tontul, S. A. (2021). Pigmented whole maize grains for functional value added and low glycemic index snack production. Food Bioscience, 44, 101349.
  • da Silva, F.C., da Fonseca, C.R., de Alencar, S.M., Thomazini, M., de Carvalho Balieiro, J.C., Pittia, P., Favaro-Trindade, C.S. (2013). Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum Arabic and OSA starch-based carrier systems. Food and Bioproducts Processing, 91(1), 28-36.
  • da Silva, F.C., Favaro-Trindade, C.S., de Alencar, S.M., Thomazini, M., Balieiro, J.C. (2011). Physicochemical properties, antioxidant activity and stability of spray-dried propolis. Journal of ApiProduct and ApiMedical Science, 3(2), 94-100.
  • Fan, F., Roos, Y.H. (2019). Physicochemical properties, structural transformation, and relaxation time in strength analysis for honey powder models. Food Research International, 122, 137-148.
  • Kaleem, M.A., Alam, M.Z., Khan, M., Jaffery, S.H.I., Rashid, B. (2021). An experimental investigation on accuracy of Hausner Ratio and Carr Index of powders in additive manufacturing processes. Metal Powder Report, 76, S50-S54.
  • Kasote, D., Bankova, V., Viljoen, A.M. (2022). Propolis: Chemical diversity and challenges in quality control. Phytochemistry Reviews, 21(6), 1887-1911.
  • Kerr, W.L., Varner, A. (2019). Chemical and physical properties of vacuum-dried red beetroot (Beta vulgaris) powders compared to other drying methods. Drying Technology, 38(9), 1165-1174.
  • Koc, B., Yilmazer, M.S., Balkır, P., Ertekin, F.K. (2010). Moisture sorption isotherms and storage stability of spray-dried yogurt powder. Drying Technology, 28(6), 816-822.
  • Li, T.S., Sulaiman, R., Rukayadi, Y., Ramli, S. (2021). Effect of gum Arabic concentrations on foam properties, drying kinetics and physicochemical properties of foam mat drying of cantaloupe. Food Hydrocolloids, 116, 106492.
  • Maroof, K., Lee, R.F., Siow, L.F., Gan, S.H. (2022). Microencapsulation of propolis by spray drying: A review. Drying Technology, 40(6), 1083-1102.
  • Mutlu, C. (2023a). Bee pollen usage as carrier material in the drying of honey and some properties of honey-bee pollen powders. British Food Journal, 2023.
  • Mutlu, C. (2023b). Adsorption isotherms and some thermodynamic properties of multifloral bee pollen at different conditions. Heat and Mass Transfer, 1-9.
  • Mutlu, C., Erbaş, M. (2018). Vakum kurutma yöntemi kullanilarak üretilen sade ve meyveli bal tozlarinin bazi fiziksel, kimyasal ve duyusal özelliklerinin belirlenmesi. Gıda/The Journal of Food, 43(3), 432-445.
  • Osés, S.M., Cantero, L., Puertas, G., Fernández-Muiño, M.Á., Sancho, M.T. (2022). Antioxidant, antimicrobial and anti-inflammatory activities of ling-heather honey powder obtained by different methods with several carriers. LWT-Food Science and Technology, 159, 113235.
  • Pant, K., Thakur, M., Chopra, H.K., Nanda, V. (2022). Encapsulated bee propolis powder: Drying process optimization and physicochemical characterization. LWT-Food Science and Technology, 155, 112956.
  • Rivero, R.C., Archaina, D.A., Busquet, C.M., Coronel, B.M.B., Busch, V.M. (2021). Development of a honey-based powder ingredient using a mixture design: Botanical origin effect and hydration properties. LWT-Food Science and Technology, 147, 111446.
  • Rosa, D.P., Evangelista, R.R., Machado, A.L.B., Sanches, M.A.R., Telis-Romero, J. (2021). Water sorption properties of papaya seeds (Carica papaya L.) formosa variety: An assessment under storage and drying conditions. LWT-Food Science and Technology, 138, 110458.
  • Sahari, M.A., Hamidi-Esfehani, Z., Samadlui, H. (2008). Optimization of vacuum drying characteristics of date powder. Drying Technology, 26(6), 793-797.
  • Singh, Y., Prasad, K. (2015). Sorption isotherms modeling approach of rice-based instant soup mix stored under controlled temperature and humidity. Cogent Food & Agriculture, 1(1), 1103683.
  • Stojanović, S.T., Najman, S.J., Popov, B.B., Najman, S.S. (2020). Propolis: chemical composition, biological and pharmacological activity–a review. Acta Medica Medianae, 59(2), 108-113.
  • Šturm, L., Črnivec, I.G.O., Istenič, K., Ota, A., Megušar, P., Slukan, A., Humar, M., Levic, S., Nedović, V., Kopinč, R., Deželak, M., Pereyra Gonzales, A., Ulrih, N.P. (2019). Encapsulation of non-dewaxed propolis by freeze-drying and spray-drying using gum Arabic, maltodextrin and inulin as coating materials. Food and Bioproducts Processing, 116, 196-211.
  • Suhag, Y., Nayik, G.A., Nanda, V. (2018). Modelling of moisture sorption isotherms and glass transition temperature of spray-dried honey powder. Journal of Food Measurement and Characterization, 12, 2553-2560.
  • Tontul, I., Topuz, A. (2017). Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties. Trends in Food Science & Technology, 63, 91-102.
  • Toydemir, G. (2013). The effects of nectar processing on sour cherry antioxidantc ompounds: changes in metabolite profile and bioavailability. PhD thesis, Istanbul Technical University, 202 pp.

VAKUM KURUTMA YÖNTEMİ İLE PROPOLİS TOZU ÜRETİMİ VE TOZUN BAZI ÖZELLİKLERİ

Yıl 2023, Cilt: 48 Sayı: 6, 1292 - 1303, 15.12.2023
https://doi.org/10.15237/gida.GD23109

Öz

Araştırmada %70 etanol ile ekstrakte edilmiş propolisin Arap zamkı ilavesiyle ve vakumda kurutulmasıyla üretilen propolis tozunun bazı özelliklerinin belirlenmesi amaçlanmıştır. Propolis tozunun toplam fenolik madde ve flavonoid içerikleri sırasıyla 5.65 g gallik asit eşdeğeri/100 g ve 1.08 g kuersetin eşdeğeri/100 g olarak belirlenmiş ve bu sonuçların ham propolis örneğine ait sonuçlardan daha düşük olduğu tespit edilmiştir. Ayrıca üretilen tozun TEAC ve CUPRAC analiz sonuçları sırasıyla 541.54 ve 462.47 µmol Troloks eşdeğeri/g olarak bulunmuştur. Hausner oranı ve Carr indeksi değerleri sırasıyla 1.33 ve %24.65 olarak belirlenmiş olup, toz örneğin akışkanlığının orta düzeyde olduğu değerlendirilmiştir. Propolis tozunun nem adsorpsiyonunun Tip 2 özellik gösterdiği, tek tabaka su içeriğinin ≤5.44 g/100 g olduğu ve BET, Halsey ve Kuhn modellerinin 25°C sıcaklıkta nem adsorpsiyonunu daha iyi temsil ettiği belirlenmiştir. Sonuç olarak üretilen propolis tozunun biyoaktif bileşenler içerdiği ve 5.44 g/100 g değerinden daha düşük nem içeriğinde güvenli olarak muhafaza edilebileceği değerIendirilmiştir.

Etik Beyan

Araştırmada herhangi bir canlı kullanılmadığından etik kurul onayına ihtiyaç bulunmamaktadır.

Destekleyen Kurum

Destekleyen bir kurum bulunmamaktadır.

Kaynakça

  • Aksil, T., Abbas, M., Trari, M., Benamara, S. (2019). Water adsorption on lyophilized Arbutus unedo L. fruit powder: Determination of thermodynamic parameters. Microchemical Journal, 145, 35-41.
  • Andrade, J.K.S., Denadai, M., Andrade, G.R.S., da Cunha Nascimento, C., Barbosa, P.F., Jesus, M.S., Narain, N. (2018). Development and characterization of microencapsules containing spray dried powder obtained from Brazilian brown, green and red propolis. Food Research International, 109, 278-287.
  • Arslan-Tontul, S. (2020). The combined usage of β-cyclodextrin and milk proteins in microencapsulation of Bifidobacterium bifidum BB-12. Probiotics and Antimicrobial Proteins, 12(2), 747-755.
  • Baysan, U., Bastıoğlu, A.Z., Coşkun, N.Ö., Takma, D.K., Balçık, E.Ü., Sahin-Nadeem, H., Koç, M. (2021). The effect of coating material combination and encapsulation method on propolis powder properties. Powder Technology, 384, 332-341.
  • Baysan, U., Elmas, F., Koç, M. (2019). The effect of spray drying conditions on physicochemical properties of encapsulated propolis powder. Journal of Food Process Engineering, 42(4), e13024.
  • Bell, L., Labuza, T. (2000). Moisture sorption: practical aspects of isotherm measurement and use. American Association of Cereal Chemists (AACC), 2nd edition, 122 pp.
  • Beristain, C.I., Garcia, H.S., Vernon-Carter, E.J. (2001). Spray-dried encapsulation of cardamom (Elettaria cardamomum) essential oil with mesquite (Prosopis juliflora) gum. LWT-Food Science and Technology, 34(6): 398-401.
  • Boulechfar, S., Zellagui, A., Bensouici, C., Asan-Ozusaglam, M., Tacer, S., Hanene, D. (2022). Anticholinesterase, anti-α-glucosidase, antioxidant and antimicrobial effects of four Algerian propolis. Journal of Food Measurement and Characterization, 16(1): 793-803.
  • Bueno-Costa, F.M., Zambiazi, R.C., Bohmer, B.W., Chaves, F.C., da Silva, W.P., Zanusso, J.T., Dutra, I. (2016). Antibacterial and antioxidant activity of honeys from the state of Rio Grande do Sul, Brazil. LWT-Food Science and Technology, 65, 333-340.
  • Busch, V.M., Pereyra-Gonzalez, A., Šegatin, N., Santagapita, P.R., Ulrih, N.P., Buera, M.D.P. (2017). Propolis encapsulation by spray drying: Characterization and stability. LWT-Food Science and Technology, 75, 227-235.
  • Callahan, J.C., Cleary, G.W., Elefant, M., Kaplan, G., Kensler, T., Nash, R.A. (1982). Equilibrium moisture content of pharmaceutical excipients. Drug Development and Industrial Pharmacy, 8(3), 355-369.
  • Cano-Chauca, M., Stringheta, P.C., Ramos, A.M., Cal-Vidal, J. (2005). Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innovative Food Science & Emerging Technologies, 6(4), 420-428.
  • Choudhury, D., Sahu, J.K., Sharma, G. (2011). Moisture sorption isotherms, heat of sorption and properties of sorbed water of raw bamboo (Dendrocalamus longispathus) shoots. Industrial Crops and Products, 33(1), 211-216.
  • Collazos-Escobar, G.A., Gutiérrez-Guzmán, N., Váquiro-Herrera, H.A., Amorocho-Cruz, C.M. (2020). Water dynamics adsorption properties of dried and roasted cocoa beans (Theobroma cacao L.). International Journal of Food Properties, 23(1), 434-444.
  • Cui, J., Duan, X., Ke, L., Pan, X., Liu, J., Song, X., Ma, W., Zhang, Z., Liu, Y., Fan, Y. (2022). Extraction, purification, structural character and biological properties of propolis flavonoids: A review. Fitoterapia, 157, 105106.
  • Çetin-Babaoğlu, H., Yalım, N., Kale, E., Tontul, S. A. (2021). Pigmented whole maize grains for functional value added and low glycemic index snack production. Food Bioscience, 44, 101349.
  • da Silva, F.C., da Fonseca, C.R., de Alencar, S.M., Thomazini, M., de Carvalho Balieiro, J.C., Pittia, P., Favaro-Trindade, C.S. (2013). Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum Arabic and OSA starch-based carrier systems. Food and Bioproducts Processing, 91(1), 28-36.
  • da Silva, F.C., Favaro-Trindade, C.S., de Alencar, S.M., Thomazini, M., Balieiro, J.C. (2011). Physicochemical properties, antioxidant activity and stability of spray-dried propolis. Journal of ApiProduct and ApiMedical Science, 3(2), 94-100.
  • Fan, F., Roos, Y.H. (2019). Physicochemical properties, structural transformation, and relaxation time in strength analysis for honey powder models. Food Research International, 122, 137-148.
  • Kaleem, M.A., Alam, M.Z., Khan, M., Jaffery, S.H.I., Rashid, B. (2021). An experimental investigation on accuracy of Hausner Ratio and Carr Index of powders in additive manufacturing processes. Metal Powder Report, 76, S50-S54.
  • Kasote, D., Bankova, V., Viljoen, A.M. (2022). Propolis: Chemical diversity and challenges in quality control. Phytochemistry Reviews, 21(6), 1887-1911.
  • Kerr, W.L., Varner, A. (2019). Chemical and physical properties of vacuum-dried red beetroot (Beta vulgaris) powders compared to other drying methods. Drying Technology, 38(9), 1165-1174.
  • Koc, B., Yilmazer, M.S., Balkır, P., Ertekin, F.K. (2010). Moisture sorption isotherms and storage stability of spray-dried yogurt powder. Drying Technology, 28(6), 816-822.
  • Li, T.S., Sulaiman, R., Rukayadi, Y., Ramli, S. (2021). Effect of gum Arabic concentrations on foam properties, drying kinetics and physicochemical properties of foam mat drying of cantaloupe. Food Hydrocolloids, 116, 106492.
  • Maroof, K., Lee, R.F., Siow, L.F., Gan, S.H. (2022). Microencapsulation of propolis by spray drying: A review. Drying Technology, 40(6), 1083-1102.
  • Mutlu, C. (2023a). Bee pollen usage as carrier material in the drying of honey and some properties of honey-bee pollen powders. British Food Journal, 2023.
  • Mutlu, C. (2023b). Adsorption isotherms and some thermodynamic properties of multifloral bee pollen at different conditions. Heat and Mass Transfer, 1-9.
  • Mutlu, C., Erbaş, M. (2018). Vakum kurutma yöntemi kullanilarak üretilen sade ve meyveli bal tozlarinin bazi fiziksel, kimyasal ve duyusal özelliklerinin belirlenmesi. Gıda/The Journal of Food, 43(3), 432-445.
  • Osés, S.M., Cantero, L., Puertas, G., Fernández-Muiño, M.Á., Sancho, M.T. (2022). Antioxidant, antimicrobial and anti-inflammatory activities of ling-heather honey powder obtained by different methods with several carriers. LWT-Food Science and Technology, 159, 113235.
  • Pant, K., Thakur, M., Chopra, H.K., Nanda, V. (2022). Encapsulated bee propolis powder: Drying process optimization and physicochemical characterization. LWT-Food Science and Technology, 155, 112956.
  • Rivero, R.C., Archaina, D.A., Busquet, C.M., Coronel, B.M.B., Busch, V.M. (2021). Development of a honey-based powder ingredient using a mixture design: Botanical origin effect and hydration properties. LWT-Food Science and Technology, 147, 111446.
  • Rosa, D.P., Evangelista, R.R., Machado, A.L.B., Sanches, M.A.R., Telis-Romero, J. (2021). Water sorption properties of papaya seeds (Carica papaya L.) formosa variety: An assessment under storage and drying conditions. LWT-Food Science and Technology, 138, 110458.
  • Sahari, M.A., Hamidi-Esfehani, Z., Samadlui, H. (2008). Optimization of vacuum drying characteristics of date powder. Drying Technology, 26(6), 793-797.
  • Singh, Y., Prasad, K. (2015). Sorption isotherms modeling approach of rice-based instant soup mix stored under controlled temperature and humidity. Cogent Food & Agriculture, 1(1), 1103683.
  • Stojanović, S.T., Najman, S.J., Popov, B.B., Najman, S.S. (2020). Propolis: chemical composition, biological and pharmacological activity–a review. Acta Medica Medianae, 59(2), 108-113.
  • Šturm, L., Črnivec, I.G.O., Istenič, K., Ota, A., Megušar, P., Slukan, A., Humar, M., Levic, S., Nedović, V., Kopinč, R., Deželak, M., Pereyra Gonzales, A., Ulrih, N.P. (2019). Encapsulation of non-dewaxed propolis by freeze-drying and spray-drying using gum Arabic, maltodextrin and inulin as coating materials. Food and Bioproducts Processing, 116, 196-211.
  • Suhag, Y., Nayik, G.A., Nanda, V. (2018). Modelling of moisture sorption isotherms and glass transition temperature of spray-dried honey powder. Journal of Food Measurement and Characterization, 12, 2553-2560.
  • Tontul, I., Topuz, A. (2017). Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties. Trends in Food Science & Technology, 63, 91-102.
  • Toydemir, G. (2013). The effects of nectar processing on sour cherry antioxidantc ompounds: changes in metabolite profile and bioavailability. PhD thesis, Istanbul Technical University, 202 pp.
Toplam 39 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği, Kurutma Teknolojileri
Bölüm Makaleler
Yazarlar

Ceren Mutlu 0000-0003-4943-2798

Erken Görünüm Tarihi 1 Aralık 2023
Yayımlanma Tarihi 15 Aralık 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 48 Sayı: 6

Kaynak Göster

APA Mutlu, C. (2023). VAKUM KURUTMA YÖNTEMİ İLE PROPOLİS TOZU ÜRETİMİ VE TOZUN BAZI ÖZELLİKLERİ. Gıda, 48(6), 1292-1303. https://doi.org/10.15237/gida.GD23109
AMA Mutlu C. VAKUM KURUTMA YÖNTEMİ İLE PROPOLİS TOZU ÜRETİMİ VE TOZUN BAZI ÖZELLİKLERİ. GIDA. Aralık 2023;48(6):1292-1303. doi:10.15237/gida.GD23109
Chicago Mutlu, Ceren. “VAKUM KURUTMA YÖNTEMİ İLE PROPOLİS TOZU ÜRETİMİ VE TOZUN BAZI ÖZELLİKLERİ”. Gıda 48, sy. 6 (Aralık 2023): 1292-1303. https://doi.org/10.15237/gida.GD23109.
EndNote Mutlu C (01 Aralık 2023) VAKUM KURUTMA YÖNTEMİ İLE PROPOLİS TOZU ÜRETİMİ VE TOZUN BAZI ÖZELLİKLERİ. Gıda 48 6 1292–1303.
IEEE C. Mutlu, “VAKUM KURUTMA YÖNTEMİ İLE PROPOLİS TOZU ÜRETİMİ VE TOZUN BAZI ÖZELLİKLERİ”, GIDA, c. 48, sy. 6, ss. 1292–1303, 2023, doi: 10.15237/gida.GD23109.
ISNAD Mutlu, Ceren. “VAKUM KURUTMA YÖNTEMİ İLE PROPOLİS TOZU ÜRETİMİ VE TOZUN BAZI ÖZELLİKLERİ”. Gıda 48/6 (Aralık 2023), 1292-1303. https://doi.org/10.15237/gida.GD23109.
JAMA Mutlu C. VAKUM KURUTMA YÖNTEMİ İLE PROPOLİS TOZU ÜRETİMİ VE TOZUN BAZI ÖZELLİKLERİ. GIDA. 2023;48:1292–1303.
MLA Mutlu, Ceren. “VAKUM KURUTMA YÖNTEMİ İLE PROPOLİS TOZU ÜRETİMİ VE TOZUN BAZI ÖZELLİKLERİ”. Gıda, c. 48, sy. 6, 2023, ss. 1292-03, doi:10.15237/gida.GD23109.
Vancouver Mutlu C. VAKUM KURUTMA YÖNTEMİ İLE PROPOLİS TOZU ÜRETİMİ VE TOZUN BAZI ÖZELLİKLERİ. GIDA. 2023;48(6):1292-303.

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