Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/986434
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dc.contributor.authorFERREIRA, M. E. de O.pt_BR
dc.contributor.authorBASSINELLO, P. Z.pt_BR
dc.contributor.authorCARVALHO, R. N.pt_BR
dc.contributor.authorLANNA, A. C.pt_BR
dc.date.accessioned2014-05-19T11:11:11Zpt_BR
dc.date.available2014-05-19T11:11:11Zpt_BR
dc.date.created2014-05-19pt_BR
dc.date.issued2014pt_BR
dc.identifier.citationAnnual Report of the Bean Improvement Cooperative, Prosser, v. 57, p. 205-206, Mar. 2014.pt_BR
dc.identifier.issn0084-7747pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/986434pt_BR
dc.descriptionDue to the lack of information about the primary event triggering of the hardening and darkening processes of the carioca bean grains, this study evaluated the SOD (Superoxide Dismutase) activity, enzyme responsible for the production of ROS, specifically, hydrogen peroxide (H2O2), hydrogen peroxide content, lipid peroxidation, effect originated by accumulation of H2O2 and technological parameters usually evaluated by consumers, such as color and cooking time.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleOccurrence of oxidative stress in carioca beans.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2014-05-23T11:11:11Zpt_BR
dc.subject.thesagroFeijãopt_BR
dc.subject.thesagroPhaseolus vulgarispt_BR
dc.subject.thesagroOxidaçãopt_BR
dc.subject.nalthesaurusBeanspt_BR
dc.subject.nalthesaurusReactive oxygen speciespt_BR
dc.subject.nalthesaurusOxidative stresspt_BR
riaa.ainfo.id986434pt_BR
riaa.ainfo.lastupdate2014-05-23pt_BR
dc.contributor.institutionMARIA EUGÊNIA DE OLIVEIRA FERREIRA, bolsista CNPAF; PRISCILA ZACZUK BASSINELLO, CNPAF; ROSANGELA NUNES CARVALHO, CNPAF; ANNA CRISTINA LANNA, CNPAF.pt_BR
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