Research Article

Survey of Ochratoxin A in coffee, dried grapes and grape pekmez samples in Burdur, Turkey

1 - 16, 02.06.2019

Ozen Kursun Yurdakul Fatma Sahındokuyucu Kocasarı Halil Yalçin Yalçın Erhan Keyvan

https://doi.org/10.30782/uluvfd.436052

Abstract

The aim of this study was to investigate the occurrence and levels of ochratoxin 6 A (OTA) in coffee (roasted and instant), dried grapes and grape pekmez samples 7 consumed in Burdur city markets. During 2015, a total of 86 samples including 43 coffee 8 (30 instant coffee and 13 roasted coffee), 17 dried grapes and 26 grape pekmez were 9 randomly collected from different markets of Burdur. The occurrence and contamination 10 levels of OTA in the samples were investigated by the competitive enzyme-linked 11 immunoabsorbent assay (ELISA) method. OTA was detected in 24 (55 %) coffee samples 12 (13 roasted coffee and 11 instant coffee samples) and in 1 (3 %) grape pekmez samples. 13 The range OTA levels were 8.34 and 22.54 µg/kg in coffee samples and 20.48 µg/kg in 14 one grape pekmez sample, respectively. The highest recorded OTA concentration was 15 22.54 µg/kg in instant coffee. Futhermore, 13 roasted coffee, 11 instant coffee and 1 grape 16 pekmez samples were contaminated at levels above the Turkish legal limits of 5 µg/kg,10 17 µg/kg and 2 µg/kg, respectively. In contrast, OTA was not detected in all dried grape 18 samples. It is concluded that the occurrence of OTA, coffee samples, in particular may be 19 considered as a possible hazard for public health.

Keywords

Ochratoxin A coffee dried grapes grape pekmez

References

  • 1. Ahmed, NE, Farag MM, Soliman KM, Abdel-Samed, AKM, Naguib KM. Evaluation of methods used to determine ochratoxin a in coffee beans. J Agric Food Chem, 55(23): 9576-9580, 2007.
  • 2. Akdeniz SA, Ozden S, Alpertunga B. Ochratoxin A in dried grapes and grape- derived products in Turkey. Food Addit Contam Part B Surveill, 6(4): 265-269, 1 2013.
  • 3. Aksoy U, Eltem R, Meyvaci KB, Altindisli A, Karabat S. Five-year survey of ochratoxin A in processed sultanas from Turkey. Food Addit Contam Part A, 24: 292-296, 2007.
  • 4. Aoyama K, Nakajima M, Tabata S, Ishikura E, Tanaka T, Norizuki H, Itoh Y, Fujita K, Kai S, Tsutsumi T, Takahashi M, Tanaka H, Iizuka S, Ogiso M, Maeda M, Yamaguchi S, Sugiyama K, Sugita-Konishi Y, Kumagai S. Four-year surveillance for ochratoxin A and fumonisins retail foods in Japan. J Food Prot, 73(2): 344-352, 2010.
  • 5. Arici M, Gumuş T, Kara F. The fate of ochratoxin A during the pekmezproduction from mouldy grapes. Food Control, 15:597-600, 2004.
  • 6. Batista LB, Chalfoun SM, Silva CF, Cirillo M, Varga EA, Schwan RF. Ochratoxin A in coffee beans (Coffee arabica L.) processed by dry and wet methods. Food 2 Control, 20: 784-790, 2009.
  • 7. Bircan C. Incidence of ochratoxin A in dried fruits and co-occurrence with aflatoxins in dried figs. Food Chem Toxicol, 47:1996–2001, 2009.
  • 8. Coronel MB, Marin S, Cano G, Ramos AJ, Sanchis V. Ochratoxin A in Spanish retail ground roasted coffee: Occurrence and assessment of the exposure in Catalonia. Food Control, 22: 414-419, 2011.
  • 9. Creppy EE. Update of survey, regulation and toxic effects of mycotoxins in Europe. Toxicol Lett, 12: 19-28, 2002.
  • 10. de Almeida AP, Alaburda J, Shundo L, Ruvieri V, Navas SA, Lamardo LCA, Sabino M. Ochratoxin A in Brazilian instant coffee. Braz J Microbiol, 38:300- 303, 2007.
  • 11. Drunday V, Ana P. Occurrence of ochratoxin A in coffee beans, ground roasted coffee and soluble coffee and metod validation. Food Control, 30: 675-678, 2013.
  • 12. European Commission. Commission regulation (EC). No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Off J Eur Commun. L364:5, 2006.
  • 13. Galarce-Bustos O, Alvarado M, Vega M, Aranda M. Occurrence of ochratoxin A in roasted and instant cofffees in Chilean market. Food Control, 46: 102-107, 1 2014.
  • 14. Gopinandhan TN, Kannan GS, Panneerselvam P, Velmourougane K, Raghuramulu Y, Jayarama J. Survey on ochratoxin A in Indian green coffee destined for export. Food Addit Contam Part B, 1(1): 51-57, 2008.
  • 15. Heshmati A, Nejad ASM. Survey on ochratoxin A in Indian green coffee destinedfor export Ochratoxin A in dried grapes in Hamadan province, Iran. Food Addit Contam Part B, 8(4): 255-259, 2015.
  • 16. IARC (International Agency for Research on Cancer). Ochratoxin A. In. World Health Organization, IARC monographs on the evaluation of carcinogenic risksto humans: Some naturally occurring substances, food items and constituents, heterocyclic aromatic amines and mycotoxins, Vol. 56, Lyon, France, pp. 489- 2 521, 1993.
  • 17. Kabak B. Ochratoxin A in cereal-derived products in Turkey: Occurrence andexposure assessment. Food Chem Toxicol, 47: 348-352, 2009.
  • 18. Kawamura O. Determination of ochratoxin A in commercial coffee, wine, grapejuice, and beer in Japan. Techn Bull Fac Agric Kawaga Univ, 57:35-41, 2005.
  • 19. Kollia E, Kanapitsas A, Markaki P. Occurrence of aflatoxin B1 and ochratoxin A in dried vine fruits from Greek market. Food Addit Contam Part B, 7 (1):11-16, 2014.
  • 20. Leoni LAB, Valente Soares LM, Olivera PLC. Ochratoxin A in Brazilian roastedand instant coffees. Food Addit Contam, 17: 867-870, 2000.
  • 21. Levi CP, Trenk HL, Mohr HK. Study of the occurrence of ochratoxin A in greencoffee beans. J Assoc Off Anal Chem, 57: 866-870, 1974.
  • 22. Lombaert GA, Pellaers P, Chettiar M, Lavalee D, Scott PM, Lau BPY. Survey of Canadian retail coffees for ochratoxin A. Food Addit Contam, 19 (9): 869-877, 2002.
  • 23. Magnoli C, Astoreca A, Ponsone L, Combina M, Palacio G, Rosa CAR, DalceroAM. Survey of mycoflora and ochratoxin A in dried vine fruits from Argentinamarkets. Lett Appl Microbiol, 39: 326-331, 2004.
  • 24. Manda P, Adepo AJB, Ngbe JV, Dano DS. Assessment of Ochratoxin A intakedue to consumption of coffee and cocoa derivates marketed in Abidjan (Côted’Ivoire). J Toxicol Environ Health Sci, 8(6): 41-45, 2016.
  • 25. Nakajima M, Tsubouchi H, Miyabe M, Ueno Y. Survey of aflatoxin-B and ochratoxin-A in commercial green coffee beans by HPLC. Food Agric Immunol, 9:77-83, 1997.
  • 26. Nogaim QA, Gowri PM. Determination of Ochratoxin A in Yemeni green coffee.Scholars Acad J Biosci,1(6): 253-262, 2013.
  • 27. Nuhu AA. Occurrence, harmful effects and analytical determination of Ochratoxin A in coffee. J Appl Pharm Sci, 5 (1): 120-127, 2015.
  • 28. Patel S, Hazel CM, Winterton AGM, Gleadle AE. Survey of ochratoxin A in UK retail coffees. Food Addit Contam, 14: 217-222, 1997.
  • 29. Pittet A, Tornare D, Huggett A, Viani R. Liquid chromatographic determination of ochratoxin A in pure and adulterated soluble coffee using an immunoaffinitycolumn clean up procedure. J Agric Food Chem 44: 3564-3569, 1996.
  • 30. Ponsone ML, Chiotta ML, Combina M, Torres A, Knass P, Dalcero A, Chulze S.Natural occurrence of ochratoxin A in musts, wines and grape vine fruits from grapes harvested in Argentina. Toxins, 2:1984-1896, 2010.
  • 31. Prado G, Oliviera MS, Abrantes FM. Incidencia de ochratoxina em café torrade e moido e em café soluvel consumido na cidade de Belo Horizonte. Cienc Technol Aliment, 20: 192-196, 2000.
  • 32. Rahimi E, Shakerian A. Ochratoxin A in dried figs, raisins, apricots, dates onIranian retail market. Health, 5:2077-2080, 2013.
  • 33. Romani S, Sacchetti G, Chaves Lopez C, Pinnavaia GG, Dalla Roas M. Screening on the occurrence of ochratoxin A in green coffee beans of different origins and types. J Agric Food Chem, 48:3616–3619, 2000.
  • 34. Suarez-Quiroz M, De Louise B, Gonzalez-Rios O, Barel M, Guyot B, Schorr-Galindo S, Guiraud JP. The impact of roasting on the ochratoxin A content of coffee. Int J Food Sci Technol, 40, 605-611, 2005.
  • 35. Suarez-Quiroz M, Gonzalez-Rios O, Barel M, Guyot B, Schorr-Galindo S, Guiraud JP. Study of ochratoxin A-producing strains in coffee processing. Int J 9 Food Sci Technol, 39: 501-507, 2004.
  • 36. Tabata S, Lida K, Kimura K, Iwasaki Y, Nakazato K, Kamata K, Hirokado M.Investigation of ochratoxin A, B, and citrinin contamination in commercial foods.Shokuhin Eiseigaku Zasshi, 49(2):111-5, 2008.
  • 37. Tosun H, Yildiz H, Obuz H, Seckin AK. Ochratoxin A in grape pekmez (grapemolasses) consumed in Turkey. Food Addit Contam: Part B 7(1): 37-39, 2014.
  • 38. Tsubouchi H, Terada H, Yamamoto K, Hisada K, Sakab Y. Ochratoxin A found in commercial roast coffee. J Agricul Food Chem, 36, 540-542, 1988.
  • 39. Tsubouchi H, Yamamoto K, Hisada K, Sakabe Y, Udagawa S. Effect of roasting on ochratoxin A level in green coffee beans inoculation with Aspergillus ochraceus. Mycopathologia, 97:111-115, 1987.
  • 40. Turkish Food Codex. Gida maddelerindeki belirli bulasanlarin maksimum limitleri hakkında teblig. Resmi Gazete, 29.12.2011, Sayi, 28157. Ankara Basbakanlik Basimevi, Turkey, 2011.
  • 41. van der Merwe KJ, Steyne PS, Fourie LF, Scott DB, Theron JJ. Ochratoxin A, a toxic metabolite produced by Aspergillus ochraceus Wilh. Nature 205, 1112- 25 1113, 1965.
  • 42. Vecchio A, Mineo V, Planeta D. Ochratoxin A in instant coffee in Italy. Food 27Control, 28: 220-228, 2012.
  • 43. Zaied C, Abid S, Zorgui L, Bouaziz C, Chouchane S. Natural occurrence of ochratoxin A in Tunisian cereals. Food Control 20: 219-222, 2009.

Survey of Ochratoxin A in coffee, dried grapes and grape pekmez samples in Burdur, Turkey

1 - 16, 02.06.2019

Ozen Kursun Yurdakul Fatma Sahındokuyucu Kocasarı Halil Yalçin Yalçın Erhan Keyvan

https://doi.org/10.30782/uluvfd.436052

Abstract

The aim of this study was to investigate the occurrence and levels of ochratoxin
6 A (OTA) in coffee (roasted and instant), dried grapes and grape pekmez samples
7 consumed in Burdur city markets. During 2015, a total of 86 samples including 43 coffee
8 (30 instant coffee and 13 roasted coffee), 17 dried grapes and 26 grape pekmez were
9 randomly collected from different markets of Burdur. The occurrence and contamination
10 levels of OTA in the samples were investigated by the competitive enzyme-linked
11 immunoabsorbent assay (ELISA) method. OTA was detected in 24 (55 %) coffee samples
12 (13 roasted coffee and 11 instant coffee samples) and in 1 (3 %) grape pekmez samples.
13 The range OTA levels were 8.34 and 22.54 µg/kg in coffee samples and 20.48 µg/kg in
14 one grape pekmez sample, respectively. The highest recorded OTA concentration was
15 22.54 µg/kg in instant coffee. Futhermore, 13 roasted coffee, 11 instant coffee and 1 grape
16 pekmez samples were contaminated at levels above the Turkish legal limits of 5 µg/kg,10
17 µg/kg and 2 µg/kg, respectively. In contrast, OTA was not detected in all dried grape
18 samples. It is concluded that the occurrence of OTA, coffee samples, in particular may be
19 considered as a possible hazard for public health.

Keywords

Ochratoxin A coffee dried grapes

References

  • 1. Ahmed, NE, Farag MM, Soliman KM, Abdel-Samed, AKM, Naguib KM. Evaluation of methods used to determine ochratoxin a in coffee beans. J Agric Food Chem, 55(23): 9576-9580, 2007.
  • 2. Akdeniz SA, Ozden S, Alpertunga B. Ochratoxin A in dried grapes and grape- derived products in Turkey. Food Addit Contam Part B Surveill, 6(4): 265-269, 1 2013.
  • 3. Aksoy U, Eltem R, Meyvaci KB, Altindisli A, Karabat S. Five-year survey of ochratoxin A in processed sultanas from Turkey. Food Addit Contam Part A, 24: 292-296, 2007.
  • 4. Aoyama K, Nakajima M, Tabata S, Ishikura E, Tanaka T, Norizuki H, Itoh Y, Fujita K, Kai S, Tsutsumi T, Takahashi M, Tanaka H, Iizuka S, Ogiso M, Maeda M, Yamaguchi S, Sugiyama K, Sugita-Konishi Y, Kumagai S. Four-year surveillance for ochratoxin A and fumonisins retail foods in Japan. J Food Prot, 73(2): 344-352, 2010.
  • 5. Arici M, Gumuş T, Kara F. The fate of ochratoxin A during the pekmezproduction from mouldy grapes. Food Control, 15:597-600, 2004.
  • 6. Batista LB, Chalfoun SM, Silva CF, Cirillo M, Varga EA, Schwan RF. Ochratoxin A in coffee beans (Coffee arabica L.) processed by dry and wet methods. Food 2 Control, 20: 784-790, 2009.
  • 7. Bircan C. Incidence of ochratoxin A in dried fruits and co-occurrence with aflatoxins in dried figs. Food Chem Toxicol, 47:1996–2001, 2009.
  • 8. Coronel MB, Marin S, Cano G, Ramos AJ, Sanchis V. Ochratoxin A in Spanish retail ground roasted coffee: Occurrence and assessment of the exposure in Catalonia. Food Control, 22: 414-419, 2011.
  • 9. Creppy EE. Update of survey, regulation and toxic effects of mycotoxins in Europe. Toxicol Lett, 12: 19-28, 2002.
  • 10. de Almeida AP, Alaburda J, Shundo L, Ruvieri V, Navas SA, Lamardo LCA, Sabino M. Ochratoxin A in Brazilian instant coffee. Braz J Microbiol, 38:300- 303, 2007.
  • 11. Drunday V, Ana P. Occurrence of ochratoxin A in coffee beans, ground roasted coffee and soluble coffee and metod validation. Food Control, 30: 675-678, 2013.
  • 12. European Commission. Commission regulation (EC). No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Off J Eur Commun. L364:5, 2006.
  • 13. Galarce-Bustos O, Alvarado M, Vega M, Aranda M. Occurrence of ochratoxin A in roasted and instant cofffees in Chilean market. Food Control, 46: 102-107, 1 2014.
  • 14. Gopinandhan TN, Kannan GS, Panneerselvam P, Velmourougane K, Raghuramulu Y, Jayarama J. Survey on ochratoxin A in Indian green coffee destined for export. Food Addit Contam Part B, 1(1): 51-57, 2008.
  • 15. Heshmati A, Nejad ASM. Survey on ochratoxin A in Indian green coffee destinedfor export Ochratoxin A in dried grapes in Hamadan province, Iran. Food Addit Contam Part B, 8(4): 255-259, 2015.
  • 16. IARC (International Agency for Research on Cancer). Ochratoxin A. In. World Health Organization, IARC monographs on the evaluation of carcinogenic risksto humans: Some naturally occurring substances, food items and constituents, heterocyclic aromatic amines and mycotoxins, Vol. 56, Lyon, France, pp. 489- 2 521, 1993.
  • 17. Kabak B. Ochratoxin A in cereal-derived products in Turkey: Occurrence andexposure assessment. Food Chem Toxicol, 47: 348-352, 2009.
  • 18. Kawamura O. Determination of ochratoxin A in commercial coffee, wine, grapejuice, and beer in Japan. Techn Bull Fac Agric Kawaga Univ, 57:35-41, 2005.
  • 19. Kollia E, Kanapitsas A, Markaki P. Occurrence of aflatoxin B1 and ochratoxin A in dried vine fruits from Greek market. Food Addit Contam Part B, 7 (1):11-16, 2014.
  • 20. Leoni LAB, Valente Soares LM, Olivera PLC. Ochratoxin A in Brazilian roastedand instant coffees. Food Addit Contam, 17: 867-870, 2000.
  • 21. Levi CP, Trenk HL, Mohr HK. Study of the occurrence of ochratoxin A in greencoffee beans. J Assoc Off Anal Chem, 57: 866-870, 1974.
  • 22. Lombaert GA, Pellaers P, Chettiar M, Lavalee D, Scott PM, Lau BPY. Survey of Canadian retail coffees for ochratoxin A. Food Addit Contam, 19 (9): 869-877, 2002.
  • 23. Magnoli C, Astoreca A, Ponsone L, Combina M, Palacio G, Rosa CAR, DalceroAM. Survey of mycoflora and ochratoxin A in dried vine fruits from Argentinamarkets. Lett Appl Microbiol, 39: 326-331, 2004.
  • 24. Manda P, Adepo AJB, Ngbe JV, Dano DS. Assessment of Ochratoxin A intakedue to consumption of coffee and cocoa derivates marketed in Abidjan (Côted’Ivoire). J Toxicol Environ Health Sci, 8(6): 41-45, 2016.
  • 25. Nakajima M, Tsubouchi H, Miyabe M, Ueno Y. Survey of aflatoxin-B and ochratoxin-A in commercial green coffee beans by HPLC. Food Agric Immunol, 9:77-83, 1997.
  • 26. Nogaim QA, Gowri PM. Determination of Ochratoxin A in Yemeni green coffee.Scholars Acad J Biosci,1(6): 253-262, 2013.
  • 27. Nuhu AA. Occurrence, harmful effects and analytical determination of Ochratoxin A in coffee. J Appl Pharm Sci, 5 (1): 120-127, 2015.
  • 28. Patel S, Hazel CM, Winterton AGM, Gleadle AE. Survey of ochratoxin A in UK retail coffees. Food Addit Contam, 14: 217-222, 1997.
  • 29. Pittet A, Tornare D, Huggett A, Viani R. Liquid chromatographic determination of ochratoxin A in pure and adulterated soluble coffee using an immunoaffinitycolumn clean up procedure. J Agric Food Chem 44: 3564-3569, 1996.
  • 30. Ponsone ML, Chiotta ML, Combina M, Torres A, Knass P, Dalcero A, Chulze S.Natural occurrence of ochratoxin A in musts, wines and grape vine fruits from grapes harvested in Argentina. Toxins, 2:1984-1896, 2010.
  • 31. Prado G, Oliviera MS, Abrantes FM. Incidencia de ochratoxina em café torrade e moido e em café soluvel consumido na cidade de Belo Horizonte. Cienc Technol Aliment, 20: 192-196, 2000.
  • 32. Rahimi E, Shakerian A. Ochratoxin A in dried figs, raisins, apricots, dates onIranian retail market. Health, 5:2077-2080, 2013.
  • 33. Romani S, Sacchetti G, Chaves Lopez C, Pinnavaia GG, Dalla Roas M. Screening on the occurrence of ochratoxin A in green coffee beans of different origins and types. J Agric Food Chem, 48:3616–3619, 2000.
  • 34. Suarez-Quiroz M, De Louise B, Gonzalez-Rios O, Barel M, Guyot B, Schorr-Galindo S, Guiraud JP. The impact of roasting on the ochratoxin A content of coffee. Int J Food Sci Technol, 40, 605-611, 2005.
  • 35. Suarez-Quiroz M, Gonzalez-Rios O, Barel M, Guyot B, Schorr-Galindo S, Guiraud JP. Study of ochratoxin A-producing strains in coffee processing. Int J 9 Food Sci Technol, 39: 501-507, 2004.
  • 36. Tabata S, Lida K, Kimura K, Iwasaki Y, Nakazato K, Kamata K, Hirokado M.Investigation of ochratoxin A, B, and citrinin contamination in commercial foods.Shokuhin Eiseigaku Zasshi, 49(2):111-5, 2008.
  • 37. Tosun H, Yildiz H, Obuz H, Seckin AK. Ochratoxin A in grape pekmez (grapemolasses) consumed in Turkey. Food Addit Contam: Part B 7(1): 37-39, 2014.
  • 38. Tsubouchi H, Terada H, Yamamoto K, Hisada K, Sakab Y. Ochratoxin A found in commercial roast coffee. J Agricul Food Chem, 36, 540-542, 1988.
  • 39. Tsubouchi H, Yamamoto K, Hisada K, Sakabe Y, Udagawa S. Effect of roasting on ochratoxin A level in green coffee beans inoculation with Aspergillus ochraceus. Mycopathologia, 97:111-115, 1987.
  • 40. Turkish Food Codex. Gida maddelerindeki belirli bulasanlarin maksimum limitleri hakkında teblig. Resmi Gazete, 29.12.2011, Sayi, 28157. Ankara Basbakanlik Basimevi, Turkey, 2011.
  • 41. van der Merwe KJ, Steyne PS, Fourie LF, Scott DB, Theron JJ. Ochratoxin A, a toxic metabolite produced by Aspergillus ochraceus Wilh. Nature 205, 1112- 25 1113, 1965.
  • 42. Vecchio A, Mineo V, Planeta D. Ochratoxin A in instant coffee in Italy. Food 27Control, 28: 220-228, 2012.
  • 43. Zaied C, Abid S, Zorgui L, Bouaziz C, Chouchane S. Natural occurrence of ochratoxin A in Tunisian cereals. Food Control 20: 219-222, 2009.
There are 43 citations in total.

Details

Primary Language English
Subjects Veterinary Surgery
Authors

Ozen Kursun Yurdakul

Fatma Sahındokuyucu Kocasarı

Halil Yalçin Yalçın

Erhan Keyvan

Publication Date June 2, 2019
Acceptance Date March 10, 2019

Cite

APA Kursun Yurdakul, O., Sahındokuyucu Kocasarı, F., Yalçın, H. Y., Keyvan, E. (n.d.). Survey of Ochratoxin A in coffee, dried grapes and grape pekmez samples in Burdur, Turkey. Uludağ Üniversitesi Veteriner Fakültesi Dergisi1-16. https://doi.org/10.30782/uluvfd.436052
AMA Kursun Yurdakul O, Sahındokuyucu Kocasarı F, Yalçın HY, Keyvan E. Survey of Ochratoxin A in coffee, dried grapes and grape pekmez samples in Burdur, Turkey. Uludağ Üniversitesi Veteriner Fakültesi Dergisi.:1-16. doi:10.30782/uluvfd.436052
Chicago Kursun Yurdakul, Ozen, Fatma Sahındokuyucu Kocasarı, Halil Yalçin Yalçın, and Erhan Keyvan. “Survey of Ochratoxin A in Coffee, Dried Grapes and Grape Pekmez Samples in Burdur, Turkey”. Uludağ Üniversitesi Veteriner Fakültesi Dergisin.d., 1-16. https://doi.org/10.30782/uluvfd.436052.
EndNote Kursun Yurdakul O, Sahındokuyucu Kocasarı F, Yalçın HY, Keyvan E Survey of Ochratoxin A in coffee, dried grapes and grape pekmez samples in Burdur, Turkey. Uludağ Üniversitesi Veteriner Fakültesi Dergisi 1–16.
IEEE O. Kursun Yurdakul, F. Sahındokuyucu Kocasarı, H. Y. Yalçın, and E. Keyvan, “Survey of Ochratoxin A in coffee, dried grapes and grape pekmez samples in Burdur, Turkey”, Uludağ Üniversitesi Veteriner Fakültesi Dergisi, pp. 1–16, doi: 10.30782/uluvfd.436052.
ISNAD Kursun Yurdakul, Ozen et al. “Survey of Ochratoxin A in Coffee, Dried Grapes and Grape Pekmez Samples in Burdur, Turkey”. Uludağ Üniversitesi Veteriner Fakültesi Dergisi. n.d. 1-16. https://doi.org/10.30782/uluvfd.436052.
JAMA Kursun Yurdakul O, Sahındokuyucu Kocasarı F, Yalçın HY, Keyvan E. Survey of Ochratoxin A in coffee, dried grapes and grape pekmez samples in Burdur, Turkey. Uludağ Üniversitesi Veteriner Fakültesi Dergisi.;:1–16.
MLA Kursun Yurdakul, Ozen et al. “Survey of Ochratoxin A in Coffee, Dried Grapes and Grape Pekmez Samples in Burdur, Turkey”. Uludağ Üniversitesi Veteriner Fakültesi Dergisi, pp. 1-16, doi:10.30782/uluvfd.436052.
Vancouver Kursun Yurdakul O, Sahındokuyucu Kocasarı F, Yalçın HY, Keyvan E. Survey of Ochratoxin A in coffee, dried grapes and grape pekmez samples in Burdur, Turkey. Uludağ Üniversitesi Veteriner Fakültesi Dergisi. :1-16.