Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1007339
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dc.contributor.authorGALÃO, O. F.pt_BR
dc.contributor.authorCARRÃO-PANIZZI, M. C.pt_BR
dc.contributor.authorMANDARINO, J. M. G.pt_BR
dc.contributor.authorSANTOS JÚNIOR, O. O.pt_BR
dc.contributor.authorMARUYAMA, S. A.pt_BR
dc.contributor.authorFIGUEIREDO, L. C.pt_BR
dc.contributor.authorBONAFE, E. G.pt_BR
dc.contributor.authorVISENTAINER, J. V.pt_BR
dc.date.accessioned2015-01-30T11:11:11Zpt_BR
dc.date.available2015-01-30T11:11:11Zpt_BR
dc.date.created2015-01-30pt_BR
dc.date.issued2014pt_BR
dc.identifier.citationFood Research International, Barking, v. 62, p. 589-594, Aug. 2014.pt_BR
dc.identifier.issn0963-9969pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1007339pt_BR
dc.descriptionThe aim of this study was to compare fatty acid profiles of seed samples from twenty different soybean (Glycine max (L.) Merrill) genotypes (14 non-transgenic and six transgenic Roundup-tolerant) grown at two different locations, both in the Parana state, a southern region of Brazil. A total of eleven fatty acids were detected and quantified, among them the most expressive ones were oleic, linoleic, linolenic and palmitic acids. The total unsaturated fatty acid amount was higher than 82%. An increase in the n-3 fatty acids quantities were observed in transgenic species, which can be reflected in lower n-6/n-3 ratios, a highly desired trend regarding consumers' health. In conclusion, results showed a large amount of variation among the different germplasms (either conventional or transgenic) within and across locations.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectSoybeanpt_BR
dc.titleDifferences of fatty acid composition in brazilian genetic and conventional soybeans (Glycine max (L.) Merrill) grown in different regions.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2016-07-26T11:11:11Zpt_BR
dc.subject.thesagroÁcido Graxopt_BR
dc.subject.thesagroSojapt_BR
riaa.ainfo.id1007339pt_BR
riaa.ainfo.lastupdate2016-07-26pt_BR
dc.identifier.doi10.1016/j.foodres.2014.04.025pt_BR
dc.contributor.institutionOLÍVIO FERNANDES GALÃO, UEL; MERCEDES CONCÓRDIA CARRÃO-PANIZZI, CNPT; JOSÉ MARCOS GONTIJO MANDARINO, CNPSO; OSCAR OLIVEIRA SANTOS JÚNIOR, UEM; SWAMI ARÊA MARUYAMA, UEM; LUANA CAROLINE FIGUEIREDO, UTFPR; ELTON GUNTENDORFER BONAFE, UTFPR; JESUI VERGILIO VISENTAINER, UEM.pt_BR
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