Zobrazeno 1 - 5
of 5
pro vyhledávání: '"purificação de enzima"'
Autor:
Marcelo Matos Santoro, Jamil Silvano de Oliveira, Alexandre Martins Costa Santos, Thiago Rennó dos Mares-Guia, Denise Torres Cruz Reis, Maria Goreti Almeida Oliveira
Publikováno v:
Acta Scientiarum: Biological Sciences, Vol 34, Iss 3, Pp 263-270 (2012)
Disruption of protein digestion in insects by specific endoprotease inhibitors is being regarded as an alternative to conventional insecticides for pest control. To optimize the effectiveness of this strategy, the understanding of the endoprotease di
Externí odkaz:
https://doaj.org/article/35d624f4263b4e67b8e4423e5d463dfc
Autor:
Gisele Polete Mizobutsi, Fernando Luiz Finger, Rosilene Antônio Ribeiro, Rolf Puschmann, Ludmila Lafetá de Melo Neves, Wagner Ferreira da Mota
Publikováno v:
Scientia Agricola, Vol 67, Iss 2, Pp 213-217 (2010)
After harvesting litchi, the red color of the fruit pericarp is rapidly lost resulting in discoloration and browning during storage and marketing. The loss of the red color is caused by the degradation or loss of stability of anthocyanins. The action
Externí odkaz:
https://doaj.org/article/bf47a86f91534e27afe476a3d164a267
Publikováno v:
Biblioteca Digital de Teses e Dissertações da UFRPEUniversidade Federal Rural de PernambucoUFRPE.
Submitted by Mario BC (mario@bc.ufrpe.br) on 2016-05-19T12:41:06Z No. of bitstreams: 1 Tatiana Pereira Shiu Lin Liu.pdf: 880008 bytes, checksum: 5eed3ce34aa09053744a3f45eca49b25 (MD5)
Made available in DSpace on 2016-05-19T12:41:06Z (GMT). No. o
Made available in DSpace on 2016-05-19T12:41:06Z (GMT). No. o
Externí odkaz:
http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/4456
Autor:
SALES, Amanda Emmanuelle
Publikováno v:
Biblioteca Digital de Teses e Dissertações da UFRPEUniversidade Federal Rural de PernambucoUFRPE.
Submitted by Mario BC (mario@bc.ufrpe.br) on 2016-05-19T12:14:27Z No. of bitstreams: 1 Amanda Emmanuelle Sales.pdf: 4982712 bytes, checksum: 90011cbdafe7a0363213b2fff5735b44 (MD5)
Made available in DSpace on 2016-05-19T12:14:27Z (GMT). No. of bi
Made available in DSpace on 2016-05-19T12:14:27Z (GMT). No. of bi
Externí odkaz:
http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/4455
Efeito do pH e da temperatura nas atividades da peroxidase e polifenoloxidase do pericarpo de lichia
Autor:
Wagner Ferreira da Mota, Ludmila Lafetá de Melo Neves, Gisele Polete Mizobutsi, Fernando Luiz Finger, Rolf Puschmann, Rosilene Antônio Ribeiro
Publikováno v:
Scientia Agricola, Volume: 67, Issue: 2, Pages: 213-217, Published: APR 2010
Scientia Agricola v.67 n.2 2010
Scientia Agrícola
Universidade de São Paulo (USP)
instacron:USP
Scientia Agricola v.67 n.2 2010
Scientia Agrícola
Universidade de São Paulo (USP)
instacron:USP
After harvesting litchi, the red color of the fruit pericarp is rapidly lost resulting in discoloration and browning during storage and marketing. The loss of the red color is caused by the degradation or loss of stability of anthocyanins. The action
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43f47a652b691f72e9dd4e585ae15e2d
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162010000200013&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162010000200013&lng=en&tlng=en