Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/910893
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dc.contributor.authorVITTI, M. C. D.pt_BR
dc.contributor.authorSASAKI, F. F.pt_BR
dc.contributor.authorMIQUEL, P.pt_BR
dc.contributor.authorKLUGE, R. A.pt_BR
dc.contributor.authorMORETTI, C. L.pt_BR
dc.date.accessioned2011-12-26T11:11:11Zpt_BR
dc.date.accessioned2011-12-26T11:11:11Zpt_BR
dc.date.available2011-12-26T11:11:11Zpt_BR
dc.date.available2011-12-26T11:11:11Zpt_BR
dc.date.created2011-12-26pt_BR
dc.date.issued2011pt_BR
dc.identifier.citationBrazilian Archives of Biology and Technology, Curitibá, v. 54, n. 5, p. 983-990, Sept./ Oct. 2011.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/910893pt_BR
dc.descriptionThe 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.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectCultivar Agatapt_BR
dc.subjectCultivar Asterixpt_BR
dc.subjectCultivar Monalisapt_BR
dc.titleActivity of enzymes associated with the enzymatic browning of minimally processed potatoes.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2011-12-26T11:11:11Zpt_BR
dc.subject.thesagroBatatapt_BR
dc.subject.thesagroProcessamento minimopt_BR
dc.subject.thesagroArmazenamentopt_BR
dc.subject.thesagroTemperaturapt_BR
dc.subject.thesagroEnzimapt_BR
dc.subject.thesagroSolanum tuberosumpt_BR
riaa.ainfo.id910893pt_BR
riaa.ainfo.lastupdate2011-12-26pt_BR
dc.contributor.institutionMARIA CAROLINA CARIO VITTI, ESALQ; FABIANA F.UMI SASAKI, ESALQ - USP; PATRICIA MIQUEL, ESALQ - USP; RICARDO ALFREDO KLUGE, ESALQ - USP; CELSO LUIZ MORETTI, CNPH.pt_BR
Aparece nas coleções:Artigo em periódico indexado (CNPH)

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