Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126783
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dc.contributor.authorSANTOS, F. C.
dc.contributor.authorROSA, S. D. V. F. da
dc.contributor.authorGROTEWOLD, E.
dc.contributor.authorPADILHA, L.
dc.date.accessioned2020-11-19T09:15:20Z-
dc.date.available2020-11-19T09:15:20Z-
dc.date.created2020-11-18
dc.date.issued2014
dc.identifier.citationIn: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 25., 2014, Armenia. Leveraging knowledge for coffee sustainability: proceedings. Armenia: Association for Science and Information on Coffee, 2014. p. 273-274.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1126783-
dc.descriptionCoffee is one of the most important agricultural products in the world market. The mode of coffee processing, whether wet or dry, determines the flavor characteristic and also the seed quality. Quality RNA isolation is a mandatory requirement for studies of gene expression, including reverse transcriptase (RT), real-time quantitative PCR (RT-qPCR), construction of cDNA libraries, or microarray analyses. Due to the presence of secondary metabolites, polysaccharides, and polyphenols, standardization of a quality RNA extraction for different coffee plant tissue is very difficult. Also, getting high-quality RNA may be complicated because of RNA susceptibility to RNase degradation.
dc.language.isopor
dc.rightsopenAccesspt_BR
dc.titleEfficiency of coffee seeds rna extraction protocol using RNA integrity number analysis.
dc.typeResumo em anais e proceedings
dc.subject.thesagroExtração
dc.subject.thesagroRNA
dc.subject.thesagroSemente
dc.subject.thesagroCafé
riaa.ainfo.id1126783
riaa.ainfo.lastupdate2020-11-18
dc.contributor.institutionThe Ohio State University; STTELA DELLYZETE VEIGA F DA ROSA, CNPCa; The Ohio State University; LILIAN PADILHA, CNPCa.
Appears in Collections:Resumo em anais de congresso (SAPC)

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