Activity of enzymes associated with the enzymatic browning of minimally processed potatoes.
2011
VITTI, M. C. D. | SASAKI, F. F. | MIQUEL, P. | KLUGE, R. A. | MORETTI, C. L. | MARIA CAROLINA CARIO VITTI, ESALQ; FABIANA F.UMI SASAKI, ESALQ - USP; PATRICIA MIQUEL, ESALQ - USP; RICARDO ALFREDO KLUGE, ESALQ - USP; CELSO LUIZ MORETTI, CNPH.
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.
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Эту запись предоставил Empresa Brasileira de Pesquisa Agropecuária