Araştırma Makalesi
BibTex RIS Kaynak Göster

Türkiye’de üretilen enzim modifiye süt ürünlerinin lipolitik ve proteolitik olgunlaşma düzeylerinin incelenmesi

Yıl 2017, Cilt: 23 Sayı: 7, 919 - 925, 27.12.2017

Öz

Süt
ürünlerinin doğrudan tüketiminin yanı sıra, son yıllarda endüstriyel üretimde
lezzet arttırıcı olarak kullanılmasının arttığı görülmektedir. Peynirler başta
olmak üzere, süt ürünlerinin özgün lezzeti uzun olgunlaşma süreçleri sonucunda
gerçekleşmektedir. Olgunlaşma sürecinin kontrollü koşullarda, enzimatik
reaksiyonlarla taklit edilmesi ile hedeflenen özgün lezzete çok kısa sürelerde
ulaşmak mümkündür. Enzim modifiye süt ürünleri olarak isimlendirilen bu
ürünlerin gıda endüstrisinde katkı maddesi olarak kullanımı yaygındır.
Ülkemizde bu ürünlerin üretimlerine son yıllarda başlanmıştır, ancak bu
üretimlerde geleneksel lezzetlerin üretimleri henüz gerçekleştirilememiştir. Bu
çalışmada, ülkemizde üretilen 8 farklı enzim modifiye peynir (EMP) ve 2 farklı
enzim modifiye tereyağı örnekleri piyasadan toplanmış, bu örneklerin temel
kimyasal özellikleri, serbest yağ asidi bileşimi ve miktarları ile proteolitik
olgunlaşma düzeyleri analiz edilmiştir. Koyun ve keçi peyniri lezzetlerinde
üretilen EMP’lerde hem proteoliz, hem de lipoliz parçalanma ürünlerinin çok
olduğu, Edam’da ise bu bileşiklerle daha az karşılaşıldığı belirlenmiştir.
Parmesan ve Cheddar lezzetinin EMP olarak üretiminde proteolitik olgunlaşmanın
yüksek düzeylerde gerçekleştirildiği, peynirimsi lezzetin üretiminde ise
lipolizin ön plana çıktığı saptanmıştır. Farklı peynir lezzetlerinin elde
edilmesi için çok farklı lipolitik ve proteolitik olgunlaşma düzeylerine ulaşıldığı
görülmüştür.

Kaynakça

  • Guinee TP. Cheese as a Food Ingredient. Editors: Fuquay JW, Fox PF, McSweeney PLH. Encyclopedia of Dairy Sciences, 822-832, London, UK, Academic Press, 2011.
  • Missel D. “Selecting the right ingredients for adding the flavor of cheese”. Food Production Design, 6(5), 51-61, 1996.
  • Kilcawley KN, Wilkinson MG, Fox PF. “Enzyme-modified cheese”. International Dairy Journal, 8(1), 1-10, 1998.
  • Sibeijn M, Wouters JA. Production of Dairy Aromas and Flavors: New Directions. Editor: Corredig M. Dairy-Derived Ingredients: Food and Nutraceutical Uses, 470-481, Boca Raton, FL, USA, CRC Press, 2009.
  • Kilcawley KN, Wilkinson MG, Fox PF. “A novel two-stage process for the production of enzyme-modified cheese”. Food Research International, 39(5), 619-627, 2006.
  • Fox PF, Guinee TP, Cogan TM, McSweeney PLH. Fundamentals of Cheese Science. Gaithersburg. Maryland, USA, Aspen Publication, 2000.
  • Guinee TP, Kilcawley KN. Cheese as an Ingredient. Editors: Fox PF, McSweeney PLH, Cogan TM, Guinee TP. Cheese: Chemistry, Physics and Microbiology, Volume 2, 395-428, London, UK, Academic Press, 2004.
  • West S. Production of Flavours, Flavour Enhancers And Other Protein-Based Speciality Products. Editor: Rastall R. Novel Enzyme Technology for Food Application, 183-204, Boca Raton, FL, USA, CRC Press, 2007.
  • Moskowitz GJ, Noelck SS. “Enzyme-modified cheese technology”. Journal of Dairy Science, 70(8), 1761-1769, 1987.
  • Wilkinson AG, Doolan IA, Kilcawley KN. Enzyme-Modified Cheese. Editors: Fuquay JW, Fox PF, McSweeney PLH. Encyclopedia of Dairy Sciences, 799-804, London, UK, Academic Press, 2011.
  • Kilcawley KN, Wilkinson MG, Fox PF. “A survey of the composition and proteolytic indices of commercial enzyme-modified Cheddar cheese”. International Dairy Journal, 10(3), 181-190, 2000.
  • Kilcawley KN, Wilkinson MG, Fox PF. “A survey of lipolytic and glycolytic end-products in commercial Cheddar enzyme-modified cheese”. Journal of Dairy Science, 84(1), 66-73, 2001.
  • Hulin-Bertaud S, Kilcawley KN, Wilkinson MG, Delahunty CM. “Sensory and compositional relationships between commercial Cheddar-flavored enzyme-modified cheeses and natural Cheddar”. Journal of Food Science, 65(6), 1076-1082, 2000.
  • Azarnia S, Lee BH, Yaylayani V, Kilcawley KN. “Proteolysis development in enzyme-modified Cheddar cheese using natural and recombinant enzymes of Lactobacillus rhamnosus S93”. Food Chemistry, 120(1), 174-178, 2000.
  • Habibi-Najafi MB, Lee BH. “Debittering of tryptic digests from β-casein and enzyme modified cheese by x-prolyl dipeptidylpeptidase from Lactobacillus casei ssp. LLG”. Iranian Journal of Science and Technology, Transaction A, 31(3), 263-270, 2007.
  • Lee BH, Kilcawley KN, Hannon JA, Park SY, Wilkinson MG, Beresford TP. “The use of viable and heat-shocked Lactobacillus helveticus DPC 4571 in enzyme-modified cheese production”. Food Biotechnology, 21(2), 129-143, 2007.
  • Sudhir K, Jha YK, Pratibha S. “Influence of adjuncts as a debittering aids in encountering the bitterness developed in cheese slurry during accelerated ripening”. International Journal of Food Science and Technology, 45(7), 1403-1409, 2010.
  • Kumar S, Jha YK, Singh P. “Influence of adjuncts as debittering aids on the sensory and biochemical properties of enzyme modified cheese-base”. Proceedings of the National Academy of Sciences, India Section B - Biological Sciences, 83(3), 347-355, 2013.
  • Miri MA, Habibi-Najafi MB. “The effect of adding enzyme-modified cheese on sensory and texture properties of low- and high-fat cream cheeses”. International Journal of Dairy Technology, 64(1), 92-98, 2001.
  • Hassan AN, Awad S, Mistry VV. “Reduced fat process cheese made from young reduced fat Cheddar manufactured with exopolysaccharide-producing cultures”. Journal of Dairy Science, 90(8), 3604-3612, 2007.
  • Noronha N, Cronin DA, O’Riordan D, O’Sullivan M. “Flavouring of imitation cheese with enzyme-modified cheeses (EMCs): Sensory impact and measurement of aroma active short chain fatty acids (SCFAs)”. Food Chemistry, 106(3), 905-913, 2008.
  • Noronha N, Cronin DA, O’Riordan D, O’Sullivan M. “Flavouring reduced fat high fibre cheese products with enzyme-modified cheeses (EMCs)”. Food Chemistry, 110(4), 973-978, 2008.
  • Association of Analytical Communities (AOAC) International. Official Methods of Analysis. 19th ed. Washington DC, USA, Association of Official Analytical Chemists, Inc., 2012. Park YW. “Proteolysis and lipolysis of goat milk cheese”. Journal of Dairy Science, 84, 84-92, 2001.
  • Park YW, Lee JH. “Effect of freezing on organic acid contents and lipolytic index of plain soft and Monterey Jack goat milk cheeses”. Small Ruminant Research, 63(1-2), 58-65, 2006.
  • Hayaloğlu A, Topçu A, Koca N. Peynir Analizleri. Editörler: Hayaloğlu A, Özer B. Peynir Biliminin Temelleri, 489-562, İzmir, Türkiye, Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti., 2011.
  • De Jong C, Badings HT. “Determination of free fatty acids in milk and cheese procedures for extraction, clean up, and capillary gas chromatographic analysis”. Journal of High Resolution Chromatography, 13(2), 94-8, 1990.
  • Deeth HC, Gerald F, Snow J. “A gas chromatographic method for the quantitative determination of free fatty acids in milk and milk products”. New Zealand Journal of Dairy Science and Technology, 18, 13-20, 1983.
  • Simonne AH, Simonne EH, Eitenmiller RR, Mills HA, Cresman III CP. “Could the Dumas method replace the Kjeldahl digestion for nitrogen and crude protein determinations in foods”. Journal of the Science of Food and Agriculture, 73(1), 39-45, 1997.
  • ISO-IDF. “Milk and Milk Products–Determination of Nitrogen Content–Routine Method Using Combustion According to the Dumas Principle”. International Organization for Standardization, Brussels, Belgium, International Standard ISO 14891:2002, IDF 185:2002, 2002.
  • Bütikofer U, Rüegg M, Ardö Y. “Determination of nitrogen fractions in cheese: Evaluation of a collaborative study”. Food Science and Technology, 26(3), 271-275, 1993.
  • Pereira CI, Gomes EO, Gomes AMP, Malcata FX. “Proteolysis in model Portuguese cheeses: Effects of rennet and starter culture”. Food Chemistry, 108(3), 862-868, 2008.
  • Kondyli E, Katsiari MC, Masouras T, Voutsinas LP. “Free fatty acids and volatile compounds of low-fat Feta-type cheese made with a commercial adjunct culture”. Food Chemistry, 79(2), 199-205, 2002.
  • Akın N, Aydemir S, Koçak C, Yıldız MA. “Changes of free fatty acid contents and sensory properties of white pickled cheese during ripening”. Food Chemistry, 80(1), 77-83, 2003.
  • Simsek B, Gün I. “Free fatty acid composition of Akçakatik cheese, A traditional Turkish dairy product”. Asian Journal of Chemistry, 21(8), 5923-5928, 2008.
  • Collins Y, McSweeney PLH, Wilkinson MG. “Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge”. International Dairy Journal, 13(11), 841-866, 2003.
  • Calzada J, del Olmo A, Picon A, Nunez M. “Effect of high-pressure-processing on lipolysis and volatile compounds of Brie cheese during ripening and refrigerated storage”. International Dairy Journal, 39(2), 232-239, 2014.
  • Karaman AD, Akalin AS, “Improving quality characteristics of reduced and low fat Turkish White cheeses using homogenized cream”. LWT-Food Science and Technology, 50(2), 503-510, 2013.
  • Atasoy AF, Türkoğlu H. “Lipolysis in Urfa cheese produced from raw and pasteurized goats’ and cows’ milk with mesophilic or thermophilic cultures during ripening”. Food Chemistry, 115(1), 71-78, 2009.
  • Regado MA, Cristovao BM, Moutinho CG, Balcao VM, Aires-Barros R, Ferreira JPM, Malcata FX. “Flavour development via lipolysis of milkfats: changes in free fatty acid pool”. International Journal of Food Science and Technology, 42(8), 961-968, 2007.

Investigation of lipolytic and proteolytic ripening degrees of enzyme-modified dairy products manufactured in Turkey

Yıl 2017, Cilt: 23 Sayı: 7, 919 - 925, 27.12.2017

Öz

The
usage of dairy products as flavor enhancer is recently increased in addition to
the direct consumption. The specific flavor of dairy products, especially
cheeses, can be obtained after long ripening processes. It is possible to mimic
the ripening process and to develop specific flavor in a short time under
controlled conditions by the aid of enzymatic reactions. These products which
are named as enzyme-modified dairy products are widely used as food additive.
Enzyme modified dairy products are recently begun to be produced in Turkey.
However, the enzyme modified dairy products with traditional flavors have yet
to be produced in Turkey. In the present study, 8 different enzyme-modified
cheese (EMC) and 2 different enzyme-modified butter samples which were
commercially manufactured in Turkey were supplied and the principle chemical
properties, free fatty acid content & amounts, and proteolytic ripening
degrees of them were analyzed. The EMCs produced with sheep and goat flavors
had high amounts of proteolytic and lipolytic ripening degradation products,
while EMC with Edam flavor had low amounts. It is detected that Parmesan and
Cheddar EMCs had high proteolytic ripening degrees, whereas EMC with cheesy
flavor came to the front with its high lipolytic ripening degree. It is
concluded that varied proteolytic and lipolytic ripening degrees were achieved
to produce different cheese flavors.

Kaynakça

  • Guinee TP. Cheese as a Food Ingredient. Editors: Fuquay JW, Fox PF, McSweeney PLH. Encyclopedia of Dairy Sciences, 822-832, London, UK, Academic Press, 2011.
  • Missel D. “Selecting the right ingredients for adding the flavor of cheese”. Food Production Design, 6(5), 51-61, 1996.
  • Kilcawley KN, Wilkinson MG, Fox PF. “Enzyme-modified cheese”. International Dairy Journal, 8(1), 1-10, 1998.
  • Sibeijn M, Wouters JA. Production of Dairy Aromas and Flavors: New Directions. Editor: Corredig M. Dairy-Derived Ingredients: Food and Nutraceutical Uses, 470-481, Boca Raton, FL, USA, CRC Press, 2009.
  • Kilcawley KN, Wilkinson MG, Fox PF. “A novel two-stage process for the production of enzyme-modified cheese”. Food Research International, 39(5), 619-627, 2006.
  • Fox PF, Guinee TP, Cogan TM, McSweeney PLH. Fundamentals of Cheese Science. Gaithersburg. Maryland, USA, Aspen Publication, 2000.
  • Guinee TP, Kilcawley KN. Cheese as an Ingredient. Editors: Fox PF, McSweeney PLH, Cogan TM, Guinee TP. Cheese: Chemistry, Physics and Microbiology, Volume 2, 395-428, London, UK, Academic Press, 2004.
  • West S. Production of Flavours, Flavour Enhancers And Other Protein-Based Speciality Products. Editor: Rastall R. Novel Enzyme Technology for Food Application, 183-204, Boca Raton, FL, USA, CRC Press, 2007.
  • Moskowitz GJ, Noelck SS. “Enzyme-modified cheese technology”. Journal of Dairy Science, 70(8), 1761-1769, 1987.
  • Wilkinson AG, Doolan IA, Kilcawley KN. Enzyme-Modified Cheese. Editors: Fuquay JW, Fox PF, McSweeney PLH. Encyclopedia of Dairy Sciences, 799-804, London, UK, Academic Press, 2011.
  • Kilcawley KN, Wilkinson MG, Fox PF. “A survey of the composition and proteolytic indices of commercial enzyme-modified Cheddar cheese”. International Dairy Journal, 10(3), 181-190, 2000.
  • Kilcawley KN, Wilkinson MG, Fox PF. “A survey of lipolytic and glycolytic end-products in commercial Cheddar enzyme-modified cheese”. Journal of Dairy Science, 84(1), 66-73, 2001.
  • Hulin-Bertaud S, Kilcawley KN, Wilkinson MG, Delahunty CM. “Sensory and compositional relationships between commercial Cheddar-flavored enzyme-modified cheeses and natural Cheddar”. Journal of Food Science, 65(6), 1076-1082, 2000.
  • Azarnia S, Lee BH, Yaylayani V, Kilcawley KN. “Proteolysis development in enzyme-modified Cheddar cheese using natural and recombinant enzymes of Lactobacillus rhamnosus S93”. Food Chemistry, 120(1), 174-178, 2000.
  • Habibi-Najafi MB, Lee BH. “Debittering of tryptic digests from β-casein and enzyme modified cheese by x-prolyl dipeptidylpeptidase from Lactobacillus casei ssp. LLG”. Iranian Journal of Science and Technology, Transaction A, 31(3), 263-270, 2007.
  • Lee BH, Kilcawley KN, Hannon JA, Park SY, Wilkinson MG, Beresford TP. “The use of viable and heat-shocked Lactobacillus helveticus DPC 4571 in enzyme-modified cheese production”. Food Biotechnology, 21(2), 129-143, 2007.
  • Sudhir K, Jha YK, Pratibha S. “Influence of adjuncts as a debittering aids in encountering the bitterness developed in cheese slurry during accelerated ripening”. International Journal of Food Science and Technology, 45(7), 1403-1409, 2010.
  • Kumar S, Jha YK, Singh P. “Influence of adjuncts as debittering aids on the sensory and biochemical properties of enzyme modified cheese-base”. Proceedings of the National Academy of Sciences, India Section B - Biological Sciences, 83(3), 347-355, 2013.
  • Miri MA, Habibi-Najafi MB. “The effect of adding enzyme-modified cheese on sensory and texture properties of low- and high-fat cream cheeses”. International Journal of Dairy Technology, 64(1), 92-98, 2001.
  • Hassan AN, Awad S, Mistry VV. “Reduced fat process cheese made from young reduced fat Cheddar manufactured with exopolysaccharide-producing cultures”. Journal of Dairy Science, 90(8), 3604-3612, 2007.
  • Noronha N, Cronin DA, O’Riordan D, O’Sullivan M. “Flavouring of imitation cheese with enzyme-modified cheeses (EMCs): Sensory impact and measurement of aroma active short chain fatty acids (SCFAs)”. Food Chemistry, 106(3), 905-913, 2008.
  • Noronha N, Cronin DA, O’Riordan D, O’Sullivan M. “Flavouring reduced fat high fibre cheese products with enzyme-modified cheeses (EMCs)”. Food Chemistry, 110(4), 973-978, 2008.
  • Association of Analytical Communities (AOAC) International. Official Methods of Analysis. 19th ed. Washington DC, USA, Association of Official Analytical Chemists, Inc., 2012. Park YW. “Proteolysis and lipolysis of goat milk cheese”. Journal of Dairy Science, 84, 84-92, 2001.
  • Park YW, Lee JH. “Effect of freezing on organic acid contents and lipolytic index of plain soft and Monterey Jack goat milk cheeses”. Small Ruminant Research, 63(1-2), 58-65, 2006.
  • Hayaloğlu A, Topçu A, Koca N. Peynir Analizleri. Editörler: Hayaloğlu A, Özer B. Peynir Biliminin Temelleri, 489-562, İzmir, Türkiye, Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti., 2011.
  • De Jong C, Badings HT. “Determination of free fatty acids in milk and cheese procedures for extraction, clean up, and capillary gas chromatographic analysis”. Journal of High Resolution Chromatography, 13(2), 94-8, 1990.
  • Deeth HC, Gerald F, Snow J. “A gas chromatographic method for the quantitative determination of free fatty acids in milk and milk products”. New Zealand Journal of Dairy Science and Technology, 18, 13-20, 1983.
  • Simonne AH, Simonne EH, Eitenmiller RR, Mills HA, Cresman III CP. “Could the Dumas method replace the Kjeldahl digestion for nitrogen and crude protein determinations in foods”. Journal of the Science of Food and Agriculture, 73(1), 39-45, 1997.
  • ISO-IDF. “Milk and Milk Products–Determination of Nitrogen Content–Routine Method Using Combustion According to the Dumas Principle”. International Organization for Standardization, Brussels, Belgium, International Standard ISO 14891:2002, IDF 185:2002, 2002.
  • Bütikofer U, Rüegg M, Ardö Y. “Determination of nitrogen fractions in cheese: Evaluation of a collaborative study”. Food Science and Technology, 26(3), 271-275, 1993.
  • Pereira CI, Gomes EO, Gomes AMP, Malcata FX. “Proteolysis in model Portuguese cheeses: Effects of rennet and starter culture”. Food Chemistry, 108(3), 862-868, 2008.
  • Kondyli E, Katsiari MC, Masouras T, Voutsinas LP. “Free fatty acids and volatile compounds of low-fat Feta-type cheese made with a commercial adjunct culture”. Food Chemistry, 79(2), 199-205, 2002.
  • Akın N, Aydemir S, Koçak C, Yıldız MA. “Changes of free fatty acid contents and sensory properties of white pickled cheese during ripening”. Food Chemistry, 80(1), 77-83, 2003.
  • Simsek B, Gün I. “Free fatty acid composition of Akçakatik cheese, A traditional Turkish dairy product”. Asian Journal of Chemistry, 21(8), 5923-5928, 2008.
  • Collins Y, McSweeney PLH, Wilkinson MG. “Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge”. International Dairy Journal, 13(11), 841-866, 2003.
  • Calzada J, del Olmo A, Picon A, Nunez M. “Effect of high-pressure-processing on lipolysis and volatile compounds of Brie cheese during ripening and refrigerated storage”. International Dairy Journal, 39(2), 232-239, 2014.
  • Karaman AD, Akalin AS, “Improving quality characteristics of reduced and low fat Turkish White cheeses using homogenized cream”. LWT-Food Science and Technology, 50(2), 503-510, 2013.
  • Atasoy AF, Türkoğlu H. “Lipolysis in Urfa cheese produced from raw and pasteurized goats’ and cows’ milk with mesophilic or thermophilic cultures during ripening”. Food Chemistry, 115(1), 71-78, 2009.
  • Regado MA, Cristovao BM, Moutinho CG, Balcao VM, Aires-Barros R, Ferreira JPM, Malcata FX. “Flavour development via lipolysis of milkfats: changes in free fatty acid pool”. International Journal of Food Science and Technology, 42(8), 961-968, 2007.
Toplam 39 adet kaynakça vardır.

Ayrıntılar

Konular Mühendislik
Bölüm Makale
Yazarlar

Zafer Erbay 0000-0003-3125-6466

Pelin Salum Bu kişi benim 0000-0002-8390-5483

Gökçe Gövce Bu kişi benim 0000-0003-1756-4542

Yayımlanma Tarihi 27 Aralık 2017
Yayımlandığı Sayı Yıl 2017 Cilt: 23 Sayı: 7

Kaynak Göster

APA Erbay, Z., Salum, P., & Gövce, G. (2017). Türkiye’de üretilen enzim modifiye süt ürünlerinin lipolitik ve proteolitik olgunlaşma düzeylerinin incelenmesi. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 23(7), 919-925.
AMA Erbay Z, Salum P, Gövce G. Türkiye’de üretilen enzim modifiye süt ürünlerinin lipolitik ve proteolitik olgunlaşma düzeylerinin incelenmesi. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. Aralık 2017;23(7):919-925.
Chicago Erbay, Zafer, Pelin Salum, ve Gökçe Gövce. “Türkiye’de üretilen Enzim Modifiye süt ürünlerinin Lipolitik Ve Proteolitik olgunlaşma düzeylerinin Incelenmesi”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 23, sy. 7 (Aralık 2017): 919-25.
EndNote Erbay Z, Salum P, Gövce G (01 Aralık 2017) Türkiye’de üretilen enzim modifiye süt ürünlerinin lipolitik ve proteolitik olgunlaşma düzeylerinin incelenmesi. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 23 7 919–925.
IEEE Z. Erbay, P. Salum, ve G. Gövce, “Türkiye’de üretilen enzim modifiye süt ürünlerinin lipolitik ve proteolitik olgunlaşma düzeylerinin incelenmesi”, Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, c. 23, sy. 7, ss. 919–925, 2017.
ISNAD Erbay, Zafer vd. “Türkiye’de üretilen Enzim Modifiye süt ürünlerinin Lipolitik Ve Proteolitik olgunlaşma düzeylerinin Incelenmesi”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 23/7 (Aralık 2017), 919-925.
JAMA Erbay Z, Salum P, Gövce G. Türkiye’de üretilen enzim modifiye süt ürünlerinin lipolitik ve proteolitik olgunlaşma düzeylerinin incelenmesi. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. 2017;23:919–925.
MLA Erbay, Zafer vd. “Türkiye’de üretilen Enzim Modifiye süt ürünlerinin Lipolitik Ve Proteolitik olgunlaşma düzeylerinin Incelenmesi”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, c. 23, sy. 7, 2017, ss. 919-25.
Vancouver Erbay Z, Salum P, Gövce G. Türkiye’de üretilen enzim modifiye süt ürünlerinin lipolitik ve proteolitik olgunlaşma düzeylerinin incelenmesi. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. 2017;23(7):919-25.





Creative Commons Lisansı
Bu dergi Creative Commons Al 4.0 Uluslararası Lisansı ile lisanslanmıştır.