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ELAZIĞ BÖLGESİ BAL VE PEKMEZLERİNİN ANTİMİKROBİYAL ETKİLERİ
ANTIMICROBIAL EFFECTS OF HONEY AND GRAPE PEKMEZS OF ELAZIĞ REGION

Pinar Erecevit , Ayse Nilay Önganer , Sevda KIRBAG

Bal, Üzüm Pekmezi, Antimikrobiyal Etki, Üzüm Pekmezi, Agar Metodu, Test Mikrorganizmaları,
Honey, Grape Pekmez, Antimicrobial Effect, Well Agar Method, Test Microorganisms,

Ecological Life Sciences, Year : 2009, Volume : 4, Issue : 3, Published Date : 1.07.2009

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