Título:	Activity of enzymes associated with the enzymatic browning of minimally processed potatoes.
Autor:	VITTI, M. C. D. SASAKI, F. F. MIQUEL, P. KLUGE, R. A. MORETTI, C. L.
Afiliación:	MARIA CAROLINA CARIO VITTI, ESALQ; FABIANA F.UMI SASAKI, ESALQ - USP; PATRICIA MIQUEL, ESALQ - USP; RICARDO ALFREDO KLUGE, ESALQ - USP; CELSO LUIZ MORETTI, CNPH.
Año:	2011
Referencia:	Brazilian Archives of Biology and Technology, Curitibá, v. 54, n. 5, p. 983-990, Sept./ Oct. 2011.
Descripción:	The purpose of the present study was to evaluate the effect of different potato cultivars and storage temperatures on the speciffic activity of phenylalanine ammonia-lyase (PAL), POLUPHENOL OXIDASE (ppo) AND PEROXIDASE (pod) IN MINIMALLY PROCESSED POTATOES.
Thesagro:	Batata Processamento minimo Armazenamento Temperatura Enzima Solanum tuberosum
Palabras clave:	Cultivar Agata Cultivar Asterix Cultivar Monalisa
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CNPH)