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The Effect of Different Drying Methods on the Aroma Profile of Celeriac (Apium graveolens L. rapaceum) Stems and Leaves

Yıl 2025, Cilt: 40 Sayı: 1, 181 - 192, 30.06.2025

Özlem Kılıç Büyükkurt

Öz

The aromatic stems and leaves of celeriac (Apium graveolens L. rapaceum), which are often underutilized, hold significant potential for evaluation in terms of aroma compounds and possible use as a spice. For this purpose, in this study, stems and leaves of celeriac were dried using oven and sun drying methods. Aroma profiles were analyzed by gas chromatography-mass spectrometry (GC-MS) and odor activity values (OAVs) were also calculated. A total of 17 aroma compounds were identified in both drying methods, with monoterpenes being the most abundant. The dominant compounds included limonene, β-myrcene, and α-osimene. According to the OAVs, 10 compounds stood out, with the highest OAVs recorded for 3-n-butylphthalide and β-myrcene in both samples. The concentration and OAVs of aroma compounds were higher in oven-dried samples compared to sun-dried ones.

Anahtar Kelimeler

Celeriac drying aroma profile GC-MS odor activity value (OAV)

Kaynakça

  • Aşkın Uzel, R. (2022) Sustainable green technology for adaptation of circular economy to valorize agri-food waste: celery root peel as a case study. Manag. Environ Qual Int J 34 (4):1018-1034.
  • Bas-Bellver, C., Barrera, C., Betoret, N., Seguí, L. (2020) Turning agri-food cooperative vegetable residues into functional powdered ingredients for the food industry. Sustain 12:1–15.
  • Beltrán Sanahuja, A., Ponce Landete, M., Domingo Martínez, M. I., Prats Moya, M. S., Valdés García, A. (2021) Optimization of volatile compounds extraction from ındustrial celery (Apium graveolens) by-products by using response surface methodology and study of their potential as antioxidant sources. Foods 10:2664.
  • Boonbumrung S., Tamura H., Mookdasanit J., Nakamoto, H., Ishihara, M., Yoshizawa, T., Varanyanond, W. (2001) Characteristic aroma components of the volatile oil of yellow keaw mango fruits determined by limited odor unit method. Food Sci Technol Res 7(3):200-206.
  • Dąbrowska, J. A., Kunicka-Styczyńska, A., Śmigielski, K. B. (2020) Biological, chemical, and aroma profiles of essential oil from waste celery seeds (Apium graveolens L.), J Essent Oil Res 32(4):308-315.
  • Dagli, M. M., Yeldan, P. A., Sevindik, O., Guclu, G., Kelebek, H., Selli, S. (2022) Investigation of aroma compounds of queen anne’s pocket melon (Cucumis melo L. ssp. dudaim) juice. J Raw Mater Process Foods, 3(2):74-82.
  • D’Antuono, L.F., Neri, R., Moretti, A. (2002) By-products of vegetable celery (Apium graveolens L. var. dulce) as potential source of flavours. Acta Hortic 576:327–331.
  • Du, Y., Zhao, Y., Zhao, T., Yang, X., Qin, Y., Fu, M. (2024) Influences of drying conditions on quality attributes, taste and volatile compounds of celery leaves. Hortic 10(12):1316.
  • Ehiabhi, O., Edet, U., Walker, T., Schmidt, J., Setzer, W., Ogunwande, I., Essien, E., Ekundayo, O. (2006) Constituents of Essential Oils of Apium graveolens L., Allium cepa L., and Voacanga africana Staph. from Nigeria. J Essent Oil-Bear Plants 9(2):126–132.
  • Frauendorfer, F., Schıeberle, P. (2006) Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations. J Agric Food Chem 54:5521–5529.
  • Godlewska, K., Pacyga, P., Michalak, I., Biesiada, A., Szumny, A., Pachura, N., Piszcz, U. (2020) field-scale evaluation of botanical extracts effect on the yield, chemical composition and antioxidant activity of celeriac (Apium graveolens L. Var. rapaceum). Molecules 25(18):4212.
  • Guclu, G., Keser, D., Kelebek, H., Keskin, M., Emre Sekerli, Y., Soysal, Y., Selli, S. (2021) Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers. Food Chem, 338:128129.
  • Han, L., Gao, X., Xia, T., Zhang, X., Li, X., Gao, W. (2019) Effect of digestion on the phenolic content and antioxidant activity of celery leaf and the antioxidant mechanism via Nrf2/HO-1 signaling pathways against Dexamethasone. J Food Biochem 43(7):e12875.
  • Karmakar, R., Pahari, P., Mal, D. (2014) Phthalides and Phthalans: Synthetic methodologies and their applications in the total synthesis. Chem Rev 114:6213-6284.
  • Kelebek, H., Selli, S. (2011) Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice. J Sci Food Agric 91(10):1855-1862.
  • Kilic-Buyukkurt, O., Guclu, G., Keskin, M., Kelebek, H., Selli, S. (2025) Comparative study of the aroma profiles and bioactive properties of cooked and uncooked regular and firik bulgurs. Cereal Chem 102(3):595-601.
  • Khalil, A., Nawaz, H., Ben Ghania, J., Rehman, R., Nadeem, F. (2015) value added products, chemical constituents and medicinal uses of celery (Apium graveolens L.) - A review. IJCBS 8:40-48.
  • Kurobayashi, Y., Kouno, E., Fujita, A., Morimitsu, Y., Kubota, K. (2006) Potent odorants characterize the aroma quality of leaves and stalks in raw and boiled celery. Biosci Biotechnol Biochem 70(4):958–965.
  • Liu, J., Cheng, C., Zhang, Z., Yang, S., Zhang, X. (2021) Optimization of celery leaf tea processing and the volatile components analysis. J Food Process Preserv 45(3):e15253.
  • Lu, Z. G., Li, W., Wang, P. J. (2011) Chemical composition and ability of scavenging DPPH radical of essential oil and residue from the celery seed. Adv Mater Res 183-185:18-21.
  • Martín, A., Hernández, A., Aranda, E., Casquete, R., Velázquez, R., Bartolomé, T., Córdoba, M. G. (2017) Impact of volatile composition on the sensorial attributes of dried paprikas. Food Res Int 100:691-697.
  • Momin, R. A., Nair, M. G. (2002) Antioxidant, cyclooxygenase and topoisomerase inhibitory compounds from Apium graveolens Linn. seeds. Phytomed 9:312-318.
  • Motti, P., Bastiaens, L., Geelen, D., Mangelinckx, S. (2024) An exploratory study of extractions of celery (Apium graveolens L.) waste material as source of bioactive compounds for agricultural applications. Ind Crops Prod 218:118848.
  • Naghneh, N. S., Rafiei, F., Shahbazi, E., Gheisari, M. M. (2023) Variation of volatile compounds in celery through different vegetative stages. Plant Physiol Rep 28:476–480.
  • İnan-Çınkır, N., Süfer, Ö., Pandiselvam, R. (2024) Kinetic and artificial neural network modeling of dried black beauty eggplant (Solanum melongena L.) slices during rehydration. J Food Process Eng 47(3):e14567.
  • Nurhaslina, C., Andi Bacho, S., Mustapa, A. (2021) Review on drying methods for herbal plants. Mater Today Proc 63:122-139.
  • Orav, A., Kailas, T., Jegorova, A. (2003) Composition of the essential oil of dill, celery,and parsley from Estonia. Proc Estonian Acad Sci Chem 54(4):147–154.
  • Philippe, J., Suvarnalatha, G., Sankar, R., Suresh, S. (2002) Kessane in the Indian celery seed oils. J Essent Oil Res 14(4):276–277.
  • Pino, J. A., Mesa, J. (2006) Contribution of volatile compounds to mango (Mangifera indica L.) aroma. Flavour Fragr J 21(2):207-213.
  • Qian, C., Zou, L., Tan, W. K., Ong, C. N. (2025) Characterization of aroma active components of four apiaceae vegetable varieties by gas chromatography-quadrupole time-of-flight mass spectrometry/olfactometry and chemometrics. Anal Lett 1-19.
  • Reale, S., Di Cecco, V., Di Donato, F., Di Martino, L., Manzi, A., Di Santo, M., D’Archivio, A. A. (2021) Characterization of the volatile profile of cultivated and wild-type Italian celery (Apium graveolens L.) varieties by HS-SPME/GC-MS. Appl Sci 11:5855.
  • Sellami, I. H., Bettaieb, I., Bourgou, S., Dahmani, R., Limam, F., Marzouk, B. (2012) Essential oil and aroma composition of leaves, stalks and roots of celery (Apium graveolens var. dulce) from Tunisa. J Essent Oil Res 24(6):513–521.
  • Sowbhagya, H.B. (2019) Value-added processing of by-products from spice industry. Food Qual Saf 3:73-80.
  • Sun, Y., Li, M., Li, X., Du, J., Li, W., Lin, Y., Zhang, Y., Wang, Y., He, W., Chen, Q., Zhang, Y., Wrang, X., Luo, Y., Xiong, A., Tang, H. (2023) Characterization of volatile organic compounds in five celery (Apium graveolens L.) cultivars with different petiole colors by HS-SPME-GC-MS. Int J Mol Sci 24:13343.
  • Tamura, H., Boonbumrung, S., Yoshizawa, T., Varanyanond, W. (2001) The volatile constituents in the peel and pulp of green Thai mango, Khieo Sawoei cultivar (Mangifera indica L.), Food Sci Technol Res 7:72-77.
  • Turner, L., Dawda, D., Wagstaff, C., Gawthrop, F., Lignou, S. (2021a) Influence of harvest maturity on the aroma quality of two celery (Apium graveolens) genotypes. Food Chem 365:130515.
  • Turner, L., Lignou, S., Gawthrop, F., Wagstaff, C. (2021b) Investigating the relationship of genotype and climate conditions on the volatile composition and sensory profileof celery (Apium graveolens). Foods 10(6):1335.
  • Xu, C., Li, Q., Wang, N., Liu, D., Guo, C. (2023) Identifying and discriminating aroma attribute and bioactive components of five commercial essential oils of celery (Apium graveolens L.) seeds using E-nose, HS-GC-IMS, and GC-MS. LWT 184:115094.
  • Van Gemert, L. J. (2011) Compilation of odour threshold values in air and water (Second Edition), National Institute for Water Supply, Voorburg, and Central Institute for Nutrition and Food Research TNO, Zeist, The Netherlands.
  • Yan, J., Wang, H., Wang, Y., Xu, S., Wang, Y. H., He, L. F., Yu, L., Zhu, W. M. (2021) Integrated metabolome and transcriptome analysis reveals candidate genes involved in metabolism of terpenoids and phthalides in celery seeds. Ind Crops Prod 172:114011.

Farklı Kurutma Yöntemlerinin Kereviz (Apium graveolens L. rapaceum) Sap ve Yapraklarının Aroma Profili Üzerine Etkisi

Yıl 2025, Cilt: 40 Sayı: 1, 181 - 192, 30.06.2025

Özlem Kılıç Büyükkurt

Öz

Kerevizin (Apium graveolens L. rapaceum) genellikle kullanılmayan aromatik sap ve yaprakları aroma bileşenleri açısından değerlendirilmesi ve baharat olarak kullanılması büyük önem taşımaktadır. Bu amaçla mevcut çalışmada, kereviz sap ve yaprakları etüvde ve güneşte olmak üzere iki farklı yöntemle kurutularak aroma profilleri gaz kromatografisi-kütle spektrometrisi (GC-MS) ile belirlenmiş ve koku aktivite değerleri (OAV) hesaplanmıştır. Her iki yöntemde toplam 17 aroma bileşiği tanımlanmış, monoterpenler en yüksek konsantrasyonda bulunmuştur. En baskın bileşikler limonen, β-mirsen ve α-osimen olarak saptanmıştır. OAV’ye göre 10 bileşik ön plana çıkarken, her iki örnekte de en yüksek OAV, 3-n-bütilftalid ve β-mirsen için kaydedilmiştir. Etüvde kurutulan örneklerde aroma bileşiklerinin konsantrasyonu ve OAV’leri, güneştekilere kıyasla daha yüksek belirlenmiştir.

Anahtar Kelimeler

Kereviz kurutma aroma profili GC-MS koku aktivite değeri (OAV)

Kaynakça

  • Aşkın Uzel, R. (2022) Sustainable green technology for adaptation of circular economy to valorize agri-food waste: celery root peel as a case study. Manag. Environ Qual Int J 34 (4):1018-1034.
  • Bas-Bellver, C., Barrera, C., Betoret, N., Seguí, L. (2020) Turning agri-food cooperative vegetable residues into functional powdered ingredients for the food industry. Sustain 12:1–15.
  • Beltrán Sanahuja, A., Ponce Landete, M., Domingo Martínez, M. I., Prats Moya, M. S., Valdés García, A. (2021) Optimization of volatile compounds extraction from ındustrial celery (Apium graveolens) by-products by using response surface methodology and study of their potential as antioxidant sources. Foods 10:2664.
  • Boonbumrung S., Tamura H., Mookdasanit J., Nakamoto, H., Ishihara, M., Yoshizawa, T., Varanyanond, W. (2001) Characteristic aroma components of the volatile oil of yellow keaw mango fruits determined by limited odor unit method. Food Sci Technol Res 7(3):200-206.
  • Dąbrowska, J. A., Kunicka-Styczyńska, A., Śmigielski, K. B. (2020) Biological, chemical, and aroma profiles of essential oil from waste celery seeds (Apium graveolens L.), J Essent Oil Res 32(4):308-315.
  • Dagli, M. M., Yeldan, P. A., Sevindik, O., Guclu, G., Kelebek, H., Selli, S. (2022) Investigation of aroma compounds of queen anne’s pocket melon (Cucumis melo L. ssp. dudaim) juice. J Raw Mater Process Foods, 3(2):74-82.
  • D’Antuono, L.F., Neri, R., Moretti, A. (2002) By-products of vegetable celery (Apium graveolens L. var. dulce) as potential source of flavours. Acta Hortic 576:327–331.
  • Du, Y., Zhao, Y., Zhao, T., Yang, X., Qin, Y., Fu, M. (2024) Influences of drying conditions on quality attributes, taste and volatile compounds of celery leaves. Hortic 10(12):1316.
  • Ehiabhi, O., Edet, U., Walker, T., Schmidt, J., Setzer, W., Ogunwande, I., Essien, E., Ekundayo, O. (2006) Constituents of Essential Oils of Apium graveolens L., Allium cepa L., and Voacanga africana Staph. from Nigeria. J Essent Oil-Bear Plants 9(2):126–132.
  • Frauendorfer, F., Schıeberle, P. (2006) Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations. J Agric Food Chem 54:5521–5529.
  • Godlewska, K., Pacyga, P., Michalak, I., Biesiada, A., Szumny, A., Pachura, N., Piszcz, U. (2020) field-scale evaluation of botanical extracts effect on the yield, chemical composition and antioxidant activity of celeriac (Apium graveolens L. Var. rapaceum). Molecules 25(18):4212.
  • Guclu, G., Keser, D., Kelebek, H., Keskin, M., Emre Sekerli, Y., Soysal, Y., Selli, S. (2021) Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers. Food Chem, 338:128129.
  • Han, L., Gao, X., Xia, T., Zhang, X., Li, X., Gao, W. (2019) Effect of digestion on the phenolic content and antioxidant activity of celery leaf and the antioxidant mechanism via Nrf2/HO-1 signaling pathways against Dexamethasone. J Food Biochem 43(7):e12875.
  • Karmakar, R., Pahari, P., Mal, D. (2014) Phthalides and Phthalans: Synthetic methodologies and their applications in the total synthesis. Chem Rev 114:6213-6284.
  • Kelebek, H., Selli, S. (2011) Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice. J Sci Food Agric 91(10):1855-1862.
  • Kilic-Buyukkurt, O., Guclu, G., Keskin, M., Kelebek, H., Selli, S. (2025) Comparative study of the aroma profiles and bioactive properties of cooked and uncooked regular and firik bulgurs. Cereal Chem 102(3):595-601.
  • Khalil, A., Nawaz, H., Ben Ghania, J., Rehman, R., Nadeem, F. (2015) value added products, chemical constituents and medicinal uses of celery (Apium graveolens L.) - A review. IJCBS 8:40-48.
  • Kurobayashi, Y., Kouno, E., Fujita, A., Morimitsu, Y., Kubota, K. (2006) Potent odorants characterize the aroma quality of leaves and stalks in raw and boiled celery. Biosci Biotechnol Biochem 70(4):958–965.
  • Liu, J., Cheng, C., Zhang, Z., Yang, S., Zhang, X. (2021) Optimization of celery leaf tea processing and the volatile components analysis. J Food Process Preserv 45(3):e15253.
  • Lu, Z. G., Li, W., Wang, P. J. (2011) Chemical composition and ability of scavenging DPPH radical of essential oil and residue from the celery seed. Adv Mater Res 183-185:18-21.
  • Martín, A., Hernández, A., Aranda, E., Casquete, R., Velázquez, R., Bartolomé, T., Córdoba, M. G. (2017) Impact of volatile composition on the sensorial attributes of dried paprikas. Food Res Int 100:691-697.
  • Momin, R. A., Nair, M. G. (2002) Antioxidant, cyclooxygenase and topoisomerase inhibitory compounds from Apium graveolens Linn. seeds. Phytomed 9:312-318.
  • Motti, P., Bastiaens, L., Geelen, D., Mangelinckx, S. (2024) An exploratory study of extractions of celery (Apium graveolens L.) waste material as source of bioactive compounds for agricultural applications. Ind Crops Prod 218:118848.
  • Naghneh, N. S., Rafiei, F., Shahbazi, E., Gheisari, M. M. (2023) Variation of volatile compounds in celery through different vegetative stages. Plant Physiol Rep 28:476–480.
  • İnan-Çınkır, N., Süfer, Ö., Pandiselvam, R. (2024) Kinetic and artificial neural network modeling of dried black beauty eggplant (Solanum melongena L.) slices during rehydration. J Food Process Eng 47(3):e14567.
  • Nurhaslina, C., Andi Bacho, S., Mustapa, A. (2021) Review on drying methods for herbal plants. Mater Today Proc 63:122-139.
  • Orav, A., Kailas, T., Jegorova, A. (2003) Composition of the essential oil of dill, celery,and parsley from Estonia. Proc Estonian Acad Sci Chem 54(4):147–154.
  • Philippe, J., Suvarnalatha, G., Sankar, R., Suresh, S. (2002) Kessane in the Indian celery seed oils. J Essent Oil Res 14(4):276–277.
  • Pino, J. A., Mesa, J. (2006) Contribution of volatile compounds to mango (Mangifera indica L.) aroma. Flavour Fragr J 21(2):207-213.
  • Qian, C., Zou, L., Tan, W. K., Ong, C. N. (2025) Characterization of aroma active components of four apiaceae vegetable varieties by gas chromatography-quadrupole time-of-flight mass spectrometry/olfactometry and chemometrics. Anal Lett 1-19.
  • Reale, S., Di Cecco, V., Di Donato, F., Di Martino, L., Manzi, A., Di Santo, M., D’Archivio, A. A. (2021) Characterization of the volatile profile of cultivated and wild-type Italian celery (Apium graveolens L.) varieties by HS-SPME/GC-MS. Appl Sci 11:5855.
  • Sellami, I. H., Bettaieb, I., Bourgou, S., Dahmani, R., Limam, F., Marzouk, B. (2012) Essential oil and aroma composition of leaves, stalks and roots of celery (Apium graveolens var. dulce) from Tunisa. J Essent Oil Res 24(6):513–521.
  • Sowbhagya, H.B. (2019) Value-added processing of by-products from spice industry. Food Qual Saf 3:73-80.
  • Sun, Y., Li, M., Li, X., Du, J., Li, W., Lin, Y., Zhang, Y., Wang, Y., He, W., Chen, Q., Zhang, Y., Wrang, X., Luo, Y., Xiong, A., Tang, H. (2023) Characterization of volatile organic compounds in five celery (Apium graveolens L.) cultivars with different petiole colors by HS-SPME-GC-MS. Int J Mol Sci 24:13343.
  • Tamura, H., Boonbumrung, S., Yoshizawa, T., Varanyanond, W. (2001) The volatile constituents in the peel and pulp of green Thai mango, Khieo Sawoei cultivar (Mangifera indica L.), Food Sci Technol Res 7:72-77.
  • Turner, L., Dawda, D., Wagstaff, C., Gawthrop, F., Lignou, S. (2021a) Influence of harvest maturity on the aroma quality of two celery (Apium graveolens) genotypes. Food Chem 365:130515.
  • Turner, L., Lignou, S., Gawthrop, F., Wagstaff, C. (2021b) Investigating the relationship of genotype and climate conditions on the volatile composition and sensory profileof celery (Apium graveolens). Foods 10(6):1335.
  • Xu, C., Li, Q., Wang, N., Liu, D., Guo, C. (2023) Identifying and discriminating aroma attribute and bioactive components of five commercial essential oils of celery (Apium graveolens L.) seeds using E-nose, HS-GC-IMS, and GC-MS. LWT 184:115094.
  • Van Gemert, L. J. (2011) Compilation of odour threshold values in air and water (Second Edition), National Institute for Water Supply, Voorburg, and Central Institute for Nutrition and Food Research TNO, Zeist, The Netherlands.
  • Yan, J., Wang, H., Wang, Y., Xu, S., Wang, Y. H., He, L. F., Yu, L., Zhu, W. M. (2021) Integrated metabolome and transcriptome analysis reveals candidate genes involved in metabolism of terpenoids and phthalides in celery seeds. Ind Crops Prod 172:114011.
Toplam 40 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Araştırma Makalesi
Yazarlar

Özlem Kılıç Büyükkurt 0000-0001-5786-6655

Yayımlanma Tarihi 30 Haziran 2025
Gönderilme Tarihi 24 Mayıs 2025
Kabul Tarihi 26 Haziran 2025
Yayımlandığı Sayı Yıl 2025 Cilt: 40 Sayı: 1

Kaynak Göster

APA Kılıç Büyükkurt, Ö. (2025). Farklı Kurutma Yöntemlerinin Kereviz (Apium graveolens L. rapaceum) Sap ve Yapraklarının Aroma Profili Üzerine Etkisi. Çukurova Tarım Ve Gıda Bilimleri Dergisi, 40(1), 181-192.
AMA Kılıç Büyükkurt Ö. Farklı Kurutma Yöntemlerinin Kereviz (Apium graveolens L. rapaceum) Sap ve Yapraklarının Aroma Profili Üzerine Etkisi. Çukurova Tarım Gıda Bil. Der. Haziran 2025;40(1):181-192.
Chicago Kılıç Büyükkurt, Özlem. “Farklı Kurutma Yöntemlerinin Kereviz (Apium Graveolens L. Rapaceum) Sap Ve Yapraklarının Aroma Profili Üzerine Etkisi”. Çukurova Tarım Ve Gıda Bilimleri Dergisi 40, sy. 1 (Haziran 2025): 181-92.
EndNote Kılıç Büyükkurt Ö (01 Haziran 2025) Farklı Kurutma Yöntemlerinin Kereviz (Apium graveolens L. rapaceum) Sap ve Yapraklarının Aroma Profili Üzerine Etkisi. Çukurova Tarım ve Gıda Bilimleri Dergisi 40 1 181–192.
IEEE Ö. Kılıç Büyükkurt, “Farklı Kurutma Yöntemlerinin Kereviz (Apium graveolens L. rapaceum) Sap ve Yapraklarının Aroma Profili Üzerine Etkisi”, Çukurova Tarım Gıda Bil. Der., c. 40, sy. 1, ss. 181–192, 2025.
ISNAD Kılıç Büyükkurt, Özlem. “Farklı Kurutma Yöntemlerinin Kereviz (Apium Graveolens L. Rapaceum) Sap Ve Yapraklarının Aroma Profili Üzerine Etkisi”. Çukurova Tarım ve Gıda Bilimleri Dergisi 40/1 (Haziran 2025), 181-192.
JAMA Kılıç Büyükkurt Ö. Farklı Kurutma Yöntemlerinin Kereviz (Apium graveolens L. rapaceum) Sap ve Yapraklarının Aroma Profili Üzerine Etkisi. Çukurova Tarım Gıda Bil. Der. 2025;40:181–192.
MLA Kılıç Büyükkurt, Özlem. “Farklı Kurutma Yöntemlerinin Kereviz (Apium Graveolens L. Rapaceum) Sap Ve Yapraklarının Aroma Profili Üzerine Etkisi”. Çukurova Tarım Ve Gıda Bilimleri Dergisi, c. 40, sy. 1, 2025, ss. 181-92.
Vancouver Kılıç Büyükkurt Ö. Farklı Kurutma Yöntemlerinin Kereviz (Apium graveolens L. rapaceum) Sap ve Yapraklarının Aroma Profili Üzerine Etkisi. Çukurova Tarım Gıda Bil. Der. 2025;40(1):181-92.
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