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Determination of protein, vitamins, amino acids and mineral element content of Yenice and Pınarlı bean (Phaseolus vulgaris L.) genotypes

Yıl 2019, Cilt: 1 Sayı: 1, 6 - 11, 30.06.2019

Malik Arsal Köse Ercan Ekbiç Yeliz Kaşko Arıcı

Öz

In this study, yield components (ash,
carbohydrates, crude fibre, energy, protein and sucrose), vitamins (retinol,
thiamine, riboflavin, niacin, pyridoxine, folate and Ldehydroascorbic acid),
macro-micro nutrients (phosphorus, potassium, magnesium, calcium, sodium, zinc
and iron) and amino acids (alanine, proline, arginine, aspartic acid,
methionine, glutamic acid and phenylalanine) of two bean genotypes (Phaseolus vulgaris L. cvs. Yenice and Pinarli) were investigated. Yenice and Pinarli bean
genotypes (Phaseolus vulgaris L.) commonly grown in Çamoluk region in Central
Black Sea Region of Turkey were used as the plant material of this study.
Significant differences were observed in ash, crude fibre, lipids, moisture,
protein, salt and sucrose content of bean genotypes. While sucrose (4.56 g 100
g-1), salt (0.12 g 100 g-1) carhydrates (38.41 g 100 g-1)
and crude fiber (25.57 g 100 g-1) values were higher in Pinarli ,
lipids (1.69 g 100 g-1) and protein 21.72 g 100 g-1)
contens were higher in Yenice genotype. 
Similarly, vitamin levels were also significantly different. Thiamine
(0.50 mg 100 g-1), niacin (3.82 mg 100 g-1),  retinol (4.15 µg 100 g-1),
riboflavin (0.16 mg 100 g-1), pyridoxine (0.33 µg 100 g-1)
and folate (234.50 µg 100 g-1) contents of Pinarli genotype were
significantly higher than Yenice. Potassium content (16145.0 mg kg-1)
of Yenice genotype and phosphorus content (8349.1 mg kg-1) of
Pinarli genotype were also found statistically significantly. Except for
tryptophan and phenylalanine, significant differences were also observed in
amino acids of bean genotypes. Amino acid content of Pinarli genotype was also
higher than Yenice genotype.Both genotypes were especially rich in aspartic
acid, lysine and glutamic acid. 

Anahtar Kelimeler

Aspartic acid Crude fibre Folate Phaseolus vulgaris L. Protein Vitamin

Kaynakça

  • Amarowicz, R., & Pegg, R. B. (2008). Legumes as a source of natural antioxidants. European J. of Lipid Sci. and Tech., 110, 865-878.
  • AOAC. (2002). Official Methods of Analysis of Association of Official Analytical Chemists, 17th ed. Gaithersburg MD ed. AOAC, Washington, DC.
  • Augustin, J., Beck, C. B., Kalbfleish, G., Kagel, L. C., & Matthews, R. H. (1981). Variation in the Vitamin and Mineral Content of Raw and Cooked Commercial Phaseolus vulgaris Classes. J. of Food Sci., 46(6), 1701-1706.
  • Bazzano, L. A., He, J., Ogden, L. G., Loria, C., Vupputuri, S., Myers, L., & Whelton, P. K. (2001). Legume consumption and risk of coronary heart disease in US men and women: NHANES I Epidemiologic Follow-up Study. Arch. Intern. Med., 161(21), 2573-2578.
  • Bednar, G. E., Patil, A. R., Murray, S. M., Grieshop, C. M., Merchen, N. R., & Fahey, G. C. (2001). Starch and fibre fractions in selected food and feed ingredients affect their small intestinal digestibility and fermentability and their large bowel fermentability in vitro in a canine model. The Journal of Nutrition, 131(2), 276-286.
  • Beebe, S., Gonzalez, A. V., & Rengifo, J. (2000). Research on trace minerals in the common bean. Food & Nutrition Bulletin, 21(4), 387-391.
  • Bognar, A. (1988). Bestimmung von vitamin C in lebensmitteln mittels HPLC. Deutsche Lebensmittel-Rundschau, 84(3), 73-76.
  • Bravo, L., Siddhuraju, P., & Saura-Calixto, F. (1999). Composition of underexploited Indian pulses. Comparison with common legumes. Food Chemistry, 64(2), 185-192.
  • Candela, M., Astiasaran, I., & Bello, J. (1997). Cooking and warm-holding: effect on general composition and amino acids of kidney beans (Phaseolus vulgaris), chickpeas (Cicer arietinum), and lentils (Lens culinaris). Journal of Agricultural and Food Chemistry, 45(12), 4763-4767.
  • Ceyhan, E., Kahraman, A., & Önder, M. (2012). The impacts of environment on plant products. International Journal of Bioscience. Biochemistry and Bioinformatics, 2(1), 48-51. Cornel, M. C., & Erickson, J. D. (1997). Comparison of national policies on periconceptional use of folic acid to prevent spina bifida and anencephaly (SBA). Teratology, 55(2), 134-137.
  • Almeida, Costa, G. E., da Silva, Queiroz-Monici, K., Pissini, Machado, Reis, S. M., & de Oliveira, A. C. (2006). Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chemistry, 94(3), 327-330.
  • Devos, P. (1988). Nutritional value of lentils and chickpeas and changes during processing. Proceeding: Lentils for Everyone Symposium, 174-196.
  • Duranti, M., & Gius, C. (1997). Legume seeds: protein content and nutritional value. Field Crops Research, 53, 31-45.
  • El-Adawy, T., Rahma, E., El-Bedawey, A., & El-Beltagy, A. (2003). Nutritional potential and functional properties of germinated mung bean, pea and lentil seeds. Plant Foods for Human Nutrition, 58(3), 1-13.
  • FAO, 2017. Crop Production and Trade Data. (Access to web: 06.06.2018).
  • Florez, A., Pujolà, M., Valero, J., Centelles, E., Almirall, & A., Casañas, F. (2009). Genetic and environmental effects on chemical composition related to sensory traits in common beans (Phaseolus vulgaris L.). Food Chemistry, 113(4), 950-956.
  • Gauch, R., Leuenberger, U., & Muller, U. (1992). Bestimmung der wasserloslicher Vitamine in Milch durch HPLC. Z Lebensm Unters Forsch, 195(4), 312-315.
  • Genestar, C., & Grases, F. (1995). Determination of vitamin A in pharmaceutical preparations by HPLC with DA detection. Chromatographia, 40(3), 143-146.
  • Giovannucci, E., Stampfer, M. J., Colditz, G. A., Hunter, D. J., Fuchs, C., Rosner, B. A., Speizer, F. E., & Willett, W. C. (1998). Multivitamin use, folate, and colon cancer in women in the Nurses Health Study. Ann. Intern. Med., 129(7), 517-524.
  • Gonzalez, A., Monteagudo, A. B., Casquero, P., De Ron, A., & Santalla, M. (2006). Genetic variation and environmental effects on agronomical and commercial quality traits in the main European market classes of dry bean. Field Crops Research, 95, 336-347.
  • Granito, M., Frias, J., Doblado, R., Guerra, M., Champ, M., Vidal-& Valverde, C. (2002). Nutritional improvement of beans (Phaseolus vulgaris) by natural fermentation. European Food Research and Technology, 214(3), 226-231.
  • Güner, A. (2001). Flora of Turkey. Ed. Güner A. 11:680 pp.
  • Helmstädter, A. (2010). Beans and diabetes: Phaseolus vulgaris preparations as antihyperglycemic agents. Journal of Medicinal Food, 13(2), 251-254.
  • Hewitt, S. M., Crowe, C. M. W., Navin, A. W., & Miller, M. E. (1992). Recommendations for the use of folic acid to reduce the number of cases of spina bifida and other neural tube defects. Atlanta, GA, USA: Centers for Disease Control and Prevention, 41, 980-984.
  • Honein, M. A., Paulozzi, L. J., Mathews, T. J., Erickson, D., & Wong, L. Y. C. (2001). Impact of folic acid fortification of the US food supply on the occurrence of neural tube defects. Journal of the American Medical Association, 285(23), 2981-2986.
  • Hughes, J. S., Ganthavorn, C., & Wilson-Sanders, S. (1997). Dry beans inhibit azoxymethane-induced colon carcinogenesis in F344 rats. The Journal of Nutrition, 127(12), 2328-2333.
  • Kabagambe, E. K., Baylin, A., Ruiz-Narvarez, E., Siles, X., & Campos, H. (2005). Decreased consumption of dried mature beans is positively associated with urbanization and nonfatal acute myocardial infarction. The Journal of Nutrition, 135(7), 1770-1775.
  • Kimber, D. S., & McGregor, D. (1995). Brassica oilseeds: production and utilization, CAB International, Ed. Kimber DS and McGregor D.
  • Kinaci, G., Akin, R., & Kinaci, E. (2008). Effect of different irrigation management on physical quality traits of field beans (Phaseolus vulgaris L.). C.B.U. Journal of Science, 4(2), 179-186. (Turkish).
  • Kumar, V., Rani, A., Solanki, S., & Hussain, S. (2006). Influence of growing environment on the biochemical composition and physical characteristics of soybean seed. Journal of Food Composition and Analysis, 19(2), 188-195.
  • Kutoš, T., Golob, T., Kač, M., & Plestenjak, A. (2003). Dietary fibre content of dry and processed beans. Food Chemistry, 80(2), 231-235.
  • Mack, H., & Singh, J. (1969). Effect of high temperature on yield and carbohydrate composition of bush snap beans. J Amer Soc Hort Sci., 94(1), 60-62.
  • Mallillin, A. C., Trinidad, T. P., Raterta, R., Dagbay, K., & Loyola, A. S. (2008). Dietary fibre and fermentability characteristics of root crops and legumes. British Journal of Nutrition, 100(3), 485-488.
  • Martinez, M. R., Rojas, A., Santanen, A., & Stoddard, F. L. (2013). Content of zinc, iron and their absorption inhibitors in Nicaraguan common beans (Phaseolus vulgaris L.). Food Chemistry, 136(1), 87-93.
  • Merrill, A. L., & Watt, B. K. (1973). Energy Value of Foods: Basis and Derivation. Agriculture Handbook No.74. Morales‐de, León. J. C., Vázquez‐Mata, N., Torres, N., Gil‐Zenteno, L., & Bressani, R. (2007). Preparation and characterization of protein isolate from fresh and hardened beans (Phaseolus vulgaris L.). Journal of Food Science, 72(2), C96-C102.
  • Oshodi, A., Ipinmoroti, K., Adeyeye, E., & Hall, G. (1995). Amino and fatty acids composition of African yam bean (Sphenostylis stenocarpa) flour. Food Chemistry, 53(1), 1-6. Pereira, H. S., Melo, L. C., Del Peloso, M. J., de Faria, L. C., & Wendland, A. (2011). Complex interaction between genotypes and growing seasons of carioca common bean in Goiás/Distrito Federal. Crop Breeding and Applied Biotechnology, 11(3), 207-215. Popescu, E., & Golubev, I. (2012). Agriculture Issues and Policies: Beans: Nutrition, Consumption and Health. Ed: Popescu E and Golubev I, Published by Nova Science Publishers Inc, United States.
  • Preuss, H. G. (2009). Bean amylase inhibitor and other carbohydrate absorption blockers: Effects on Diabesity and General Health. Journal of the American College of Nutrition, 28(3), 266-276.
  • Sathe, S. K., Deshpande, S., Salunkhe, D., & Rackis, J. J. (1984). Dry beans of Phaseolus. A review. Part 1. Chemical composition: proteins. Critical Reviews in Food Science & Nutrition, 20(1), 1-46.
  • Shellie, K. C., & Hosfield, G. L. (1991). Genotype x environmental effects on food quality of common bean: resource-efficient testing procedures. Journal of the American Society for Horticultural Science, 116(4), 732-736.
  • Shimelis, E. A., & Rakshit, S. K. (2005). Proximate composition and physico-chemical properties of improved dry bean (Phaseolus vulgaris L.) varieties grown in Ethiopia. LWT - Food Science and Technology, 38(4), 331-338.
  • Siddiq, M., Ravi, R., Harte, J. B., & Dolan, K. D. (2010).Physical and functional characteristic of selected dry bean (Phaseolus vulgaris L.) flours. LWT Food Science and Technology, 43, 232-237.
  • Siddiq, M. (2012). Dry Beans and Pulses Production, Processing and Nutrition. Ed. Siddiq M, Publisher:John Wiley & Sons.
  • Talukder, Z. I., Anderson, E., Miklas, P. N., Blair, M. W., Osorno, J., Dilawari, M., & Hossain, K. G. (2010). Genetic diversity and selection of genotypes to enhance Zn and Fe content in common bean. Canadian Journal of Plant Science, 90(1), 49-60.
  • Tharanathan, R., & Mahadevamma, S. (2003). Grain legumes-a boon to human nutrition. Trends in Food Science & Technology, 14(12): 507-518.
  • Wang, N., Hatcher, D., Tyler, R., Toews, R., & Gawalko, E. (2010). Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.). Food Research International, 43(2), 589-594.
  • Welch, R., & Graham, R. (2002). Breeding crops for enhanced micronutrient content. Plant and Soil, 245(1), 205-214.
  • Zanovec, M., O'Neil, C.E., & Nicklas, T. A. (2011). Comparison of nutrient density and nutrient-to-cost between cooked and canned beans. Food and Nutrition Sciences, 2(2), 66-73.

Yıl 2019, Cilt: 1 Sayı: 1, 6 - 11, 30.06.2019

Malik Arsal Köse Ercan Ekbiç Yeliz Kaşko Arıcı

Öz

Kaynakça

  • Amarowicz, R., & Pegg, R. B. (2008). Legumes as a source of natural antioxidants. European J. of Lipid Sci. and Tech., 110, 865-878.
  • AOAC. (2002). Official Methods of Analysis of Association of Official Analytical Chemists, 17th ed. Gaithersburg MD ed. AOAC, Washington, DC.
  • Augustin, J., Beck, C. B., Kalbfleish, G., Kagel, L. C., & Matthews, R. H. (1981). Variation in the Vitamin and Mineral Content of Raw and Cooked Commercial Phaseolus vulgaris Classes. J. of Food Sci., 46(6), 1701-1706.
  • Bazzano, L. A., He, J., Ogden, L. G., Loria, C., Vupputuri, S., Myers, L., & Whelton, P. K. (2001). Legume consumption and risk of coronary heart disease in US men and women: NHANES I Epidemiologic Follow-up Study. Arch. Intern. Med., 161(21), 2573-2578.
  • Bednar, G. E., Patil, A. R., Murray, S. M., Grieshop, C. M., Merchen, N. R., & Fahey, G. C. (2001). Starch and fibre fractions in selected food and feed ingredients affect their small intestinal digestibility and fermentability and their large bowel fermentability in vitro in a canine model. The Journal of Nutrition, 131(2), 276-286.
  • Beebe, S., Gonzalez, A. V., & Rengifo, J. (2000). Research on trace minerals in the common bean. Food & Nutrition Bulletin, 21(4), 387-391.
  • Bognar, A. (1988). Bestimmung von vitamin C in lebensmitteln mittels HPLC. Deutsche Lebensmittel-Rundschau, 84(3), 73-76.
  • Bravo, L., Siddhuraju, P., & Saura-Calixto, F. (1999). Composition of underexploited Indian pulses. Comparison with common legumes. Food Chemistry, 64(2), 185-192.
  • Candela, M., Astiasaran, I., & Bello, J. (1997). Cooking and warm-holding: effect on general composition and amino acids of kidney beans (Phaseolus vulgaris), chickpeas (Cicer arietinum), and lentils (Lens culinaris). Journal of Agricultural and Food Chemistry, 45(12), 4763-4767.
  • Ceyhan, E., Kahraman, A., & Önder, M. (2012). The impacts of environment on plant products. International Journal of Bioscience. Biochemistry and Bioinformatics, 2(1), 48-51. Cornel, M. C., & Erickson, J. D. (1997). Comparison of national policies on periconceptional use of folic acid to prevent spina bifida and anencephaly (SBA). Teratology, 55(2), 134-137.
  • Almeida, Costa, G. E., da Silva, Queiroz-Monici, K., Pissini, Machado, Reis, S. M., & de Oliveira, A. C. (2006). Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chemistry, 94(3), 327-330.
  • Devos, P. (1988). Nutritional value of lentils and chickpeas and changes during processing. Proceeding: Lentils for Everyone Symposium, 174-196.
  • Duranti, M., & Gius, C. (1997). Legume seeds: protein content and nutritional value. Field Crops Research, 53, 31-45.
  • El-Adawy, T., Rahma, E., El-Bedawey, A., & El-Beltagy, A. (2003). Nutritional potential and functional properties of germinated mung bean, pea and lentil seeds. Plant Foods for Human Nutrition, 58(3), 1-13.
  • FAO, 2017. Crop Production and Trade Data. (Access to web: 06.06.2018).
  • Florez, A., Pujolà, M., Valero, J., Centelles, E., Almirall, & A., Casañas, F. (2009). Genetic and environmental effects on chemical composition related to sensory traits in common beans (Phaseolus vulgaris L.). Food Chemistry, 113(4), 950-956.
  • Gauch, R., Leuenberger, U., & Muller, U. (1992). Bestimmung der wasserloslicher Vitamine in Milch durch HPLC. Z Lebensm Unters Forsch, 195(4), 312-315.
  • Genestar, C., & Grases, F. (1995). Determination of vitamin A in pharmaceutical preparations by HPLC with DA detection. Chromatographia, 40(3), 143-146.
  • Giovannucci, E., Stampfer, M. J., Colditz, G. A., Hunter, D. J., Fuchs, C., Rosner, B. A., Speizer, F. E., & Willett, W. C. (1998). Multivitamin use, folate, and colon cancer in women in the Nurses Health Study. Ann. Intern. Med., 129(7), 517-524.
  • Gonzalez, A., Monteagudo, A. B., Casquero, P., De Ron, A., & Santalla, M. (2006). Genetic variation and environmental effects on agronomical and commercial quality traits in the main European market classes of dry bean. Field Crops Research, 95, 336-347.
  • Granito, M., Frias, J., Doblado, R., Guerra, M., Champ, M., Vidal-& Valverde, C. (2002). Nutritional improvement of beans (Phaseolus vulgaris) by natural fermentation. European Food Research and Technology, 214(3), 226-231.
  • Güner, A. (2001). Flora of Turkey. Ed. Güner A. 11:680 pp.
  • Helmstädter, A. (2010). Beans and diabetes: Phaseolus vulgaris preparations as antihyperglycemic agents. Journal of Medicinal Food, 13(2), 251-254.
  • Hewitt, S. M., Crowe, C. M. W., Navin, A. W., & Miller, M. E. (1992). Recommendations for the use of folic acid to reduce the number of cases of spina bifida and other neural tube defects. Atlanta, GA, USA: Centers for Disease Control and Prevention, 41, 980-984.
  • Honein, M. A., Paulozzi, L. J., Mathews, T. J., Erickson, D., & Wong, L. Y. C. (2001). Impact of folic acid fortification of the US food supply on the occurrence of neural tube defects. Journal of the American Medical Association, 285(23), 2981-2986.
  • Hughes, J. S., Ganthavorn, C., & Wilson-Sanders, S. (1997). Dry beans inhibit azoxymethane-induced colon carcinogenesis in F344 rats. The Journal of Nutrition, 127(12), 2328-2333.
  • Kabagambe, E. K., Baylin, A., Ruiz-Narvarez, E., Siles, X., & Campos, H. (2005). Decreased consumption of dried mature beans is positively associated with urbanization and nonfatal acute myocardial infarction. The Journal of Nutrition, 135(7), 1770-1775.
  • Kimber, D. S., & McGregor, D. (1995). Brassica oilseeds: production and utilization, CAB International, Ed. Kimber DS and McGregor D.
  • Kinaci, G., Akin, R., & Kinaci, E. (2008). Effect of different irrigation management on physical quality traits of field beans (Phaseolus vulgaris L.). C.B.U. Journal of Science, 4(2), 179-186. (Turkish).
  • Kumar, V., Rani, A., Solanki, S., & Hussain, S. (2006). Influence of growing environment on the biochemical composition and physical characteristics of soybean seed. Journal of Food Composition and Analysis, 19(2), 188-195.
  • Kutoš, T., Golob, T., Kač, M., & Plestenjak, A. (2003). Dietary fibre content of dry and processed beans. Food Chemistry, 80(2), 231-235.
  • Mack, H., & Singh, J. (1969). Effect of high temperature on yield and carbohydrate composition of bush snap beans. J Amer Soc Hort Sci., 94(1), 60-62.
  • Mallillin, A. C., Trinidad, T. P., Raterta, R., Dagbay, K., & Loyola, A. S. (2008). Dietary fibre and fermentability characteristics of root crops and legumes. British Journal of Nutrition, 100(3), 485-488.
  • Martinez, M. R., Rojas, A., Santanen, A., & Stoddard, F. L. (2013). Content of zinc, iron and their absorption inhibitors in Nicaraguan common beans (Phaseolus vulgaris L.). Food Chemistry, 136(1), 87-93.
  • Merrill, A. L., & Watt, B. K. (1973). Energy Value of Foods: Basis and Derivation. Agriculture Handbook No.74. Morales‐de, León. J. C., Vázquez‐Mata, N., Torres, N., Gil‐Zenteno, L., & Bressani, R. (2007). Preparation and characterization of protein isolate from fresh and hardened beans (Phaseolus vulgaris L.). Journal of Food Science, 72(2), C96-C102.
  • Oshodi, A., Ipinmoroti, K., Adeyeye, E., & Hall, G. (1995). Amino and fatty acids composition of African yam bean (Sphenostylis stenocarpa) flour. Food Chemistry, 53(1), 1-6. Pereira, H. S., Melo, L. C., Del Peloso, M. J., de Faria, L. C., & Wendland, A. (2011). Complex interaction between genotypes and growing seasons of carioca common bean in Goiás/Distrito Federal. Crop Breeding and Applied Biotechnology, 11(3), 207-215. Popescu, E., & Golubev, I. (2012). Agriculture Issues and Policies: Beans: Nutrition, Consumption and Health. Ed: Popescu E and Golubev I, Published by Nova Science Publishers Inc, United States.
  • Preuss, H. G. (2009). Bean amylase inhibitor and other carbohydrate absorption blockers: Effects on Diabesity and General Health. Journal of the American College of Nutrition, 28(3), 266-276.
  • Sathe, S. K., Deshpande, S., Salunkhe, D., & Rackis, J. J. (1984). Dry beans of Phaseolus. A review. Part 1. Chemical composition: proteins. Critical Reviews in Food Science & Nutrition, 20(1), 1-46.
  • Shellie, K. C., & Hosfield, G. L. (1991). Genotype x environmental effects on food quality of common bean: resource-efficient testing procedures. Journal of the American Society for Horticultural Science, 116(4), 732-736.
  • Shimelis, E. A., & Rakshit, S. K. (2005). Proximate composition and physico-chemical properties of improved dry bean (Phaseolus vulgaris L.) varieties grown in Ethiopia. LWT - Food Science and Technology, 38(4), 331-338.
  • Siddiq, M., Ravi, R., Harte, J. B., & Dolan, K. D. (2010).Physical and functional characteristic of selected dry bean (Phaseolus vulgaris L.) flours. LWT Food Science and Technology, 43, 232-237.
  • Siddiq, M. (2012). Dry Beans and Pulses Production, Processing and Nutrition. Ed. Siddiq M, Publisher:John Wiley & Sons.
  • Talukder, Z. I., Anderson, E., Miklas, P. N., Blair, M. W., Osorno, J., Dilawari, M., & Hossain, K. G. (2010). Genetic diversity and selection of genotypes to enhance Zn and Fe content in common bean. Canadian Journal of Plant Science, 90(1), 49-60.
  • Tharanathan, R., & Mahadevamma, S. (2003). Grain legumes-a boon to human nutrition. Trends in Food Science & Technology, 14(12): 507-518.
  • Wang, N., Hatcher, D., Tyler, R., Toews, R., & Gawalko, E. (2010). Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.). Food Research International, 43(2), 589-594.
  • Welch, R., & Graham, R. (2002). Breeding crops for enhanced micronutrient content. Plant and Soil, 245(1), 205-214.
  • Zanovec, M., O'Neil, C.E., & Nicklas, T. A. (2011). Comparison of nutrient density and nutrient-to-cost between cooked and canned beans. Food and Nutrition Sciences, 2(2), 66-73.
Toplam 47 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Agronomi
Bölüm Research Articles
Yazarlar

Malik Arsal Köse 0000-0002-3302-0054

Ercan Ekbiç Bu kişi benim 0000-0002-2101-0043

Yeliz Kaşko Arıcı 0000-0001-6820-0381

Yayımlanma Tarihi 30 Haziran 2019
Gönderilme Tarihi 27 Mayıs 2019
Kabul Tarihi 14 Haziran 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 1 Sayı: 1

Kaynak Göster

APA Köse, M. A., Ekbiç, E., & Kaşko Arıcı, Y. (2019). Determination of protein, vitamins, amino acids and mineral element content of Yenice and Pınarlı bean (Phaseolus vulgaris L.) genotypes. Turkish Journal of Food and Agriculture Sciences, 1(1), 6-11.

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