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Yararlanılan Kaynak :
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[5] Türk Gıda Kodeksi Bal Tebliği, Ankara, 2020
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[7] A. Özkök, B. D’Arcy, K. Sorkun., Total Phenolic Acid and Total Flavonoid Content of Turkish Pine Honeydew Honey, Journal of ApiProduct and ApiMedical Science, 2010, 2(2), 65-71.
[8] Z. Can, O. Yıldız, H. Şahin, E.A. Turumtay, S. Silici, S. Kolaylı (2015) An investigation, of Turkish honeys: their physico-chemical properties, antioxidant capacities and phenolic profiles. Food Chemistry, 180, 133-141.
[9] A. Özkök, K. Sorkun, B. D’Arcy, Sugar Analysis of Pine Honey from Muğla Region using HPLC, Mellifera, 2014, 14, 27-28, 27-32.
[10] A. Özkök, D. Yüksel, K. Sorkun, Chemometric evaluation of the geographical origin of Turkish Pine Honey, Food and Health, 2018, 4(4), 274-282, DOI: 10.3153/FH18027.
[11] Total Phenol, Tocopherol And Antibacterial Quality Of Honey Apis Mellifera Sold İn Owo Community, Ondo State, Nigeria (F. O. Adetuyi, T. A. Ibrahim, Jude-Ojei And G. A. Ogundahunsi, 2009).
[12] Antibacterial Activity Of Raw And Processed Honey (Abhishek Chauhan, Vimlendu Pandey, K. M. Chacko And R. K. Khandal Department Of Microbiology, Shriram Institute For Industrial Research 19, University Road, Delhi-110007, India., 2009).
[13] Honey Amylase Activity And Food Starch Degradation (S. BABACAN, L.F. PIVARNIK, AND A.G. RAND, 2002).
[14] Using Sensor And Spectral Analysis To Classify Botanical Origin And Determine Adulteration Of Raw Honey (Zhilin Gan, Yang Yang, Jing Li, Xin Wen, Minghui Zhu, Yundong Jiang, Yuanying Ni, 2016).
[15] 5- Diastase, İnvertase And ?-Glucosidase Activities İn Fresh Honey From North-West Spain (J F
Huidobro, F J Santana, M P Sanchez, M T Sancho, S Muniategui & J Simal- Lozano, 2015)
6- Determination Of Rotenone Residues İn Raw Honey By Solid-Phase Extraction And High
Performance Liquid Chromatography (J. Jime´Nez , J.L. Bernal , M].J. Del Nozal , M. Novo , M. Higes J. Llorente, 2000).
[16] Combined Use Of HMF And Furosine To Assess Fresh Honey Quality (Valle Morales,A Mar´Ia Luz
Sanz ,B Pedro Jmart´In-A´ Lvareza And Nieves Corzoa, 2009).
[17] Antibacterial Efficacy Of Raw And Processed Honey (D. P.Mohapatra, V. Thakur, And S. K. Brar, 2010)
[18] Mineral Content Of The Honeys Produced İn Galicia (North-West Spain) (J. L. Rodriguez-Otero, P. Paseiro, J. Simai & A. Cepeda 1994).
[19] Effect of Postharvest Storage Conditions On The Colour And Freshness Parameters Of Raw Honey (Mario Visquert, Maria Vargas & Isabel Escriche, 2014)
[20] Effect of Processing And Storage On Antioxidant Capacity Of Honey (X.-H. WANG, N. GHELDOF,AND N.J. ENGESETH-2004).
[21] ŞAHİN, H., KOLAYLI, S., & BEYKAYA, M. (2020). BAZI HAM VE TİCARİ BALLARDA AYIRT EDİCİ PARAMETRE OLARAK İNVERTAZ VE GLUKOZ-OKSİDAZ AKTİVİTESİNİN KARŞILAŞTIRILMASI. Uludağ Arıcılık Dergisi, 20(1), 13-23.
[22] Silva, I.A.A., Silva, T.M.S., Camara, C.A., Queiroz, N., Magnani, M., Novais, J.S., Soledade, L.E.B., Lima, E.O., Souza, A.L. ve Souza, A.G. 2013. “Phenolic profile, antioxidant activity and palynological analysis of stingless bee honey from Amazonas, Northern Brazil”, Food Chemistry, 141, 3552-3558. |