ReP USP - Resultado da busca

Artigo de periodico
Cloning and characterization of transcripts differentially expressed in the pulp of ripening papaya (2009)
Fabi, João Paulo ; Lajolo, Franco Maria ; Nascimento, João Roberto Oliveira do
Fonte: Scientia Horticulturae. Unidade: FCF
Assuntos: EXPRESSÃO GÊNICA, FRUTAS, BIOQUÍMICA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FABI, João Paulo e LAJOLO, Franco Maria e NASCIMENTO, João Roberto Oliveira do. Cloning and characterization of transcripts differentially expressed in the pulp of ripening papaya. Scientia Horticulturae, v. 121, n. 2, p. 159-165, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.scienta.2009.01.036. Acesso em: 30 set. 2024.
APA
Fabi, J. P., Lajolo, F. M., & Nascimento, J. R. O. do. (2009). Cloning and characterization of transcripts differentially expressed in the pulp of ripening papaya. Scientia Horticulturae, 121( 2), 159-165. doi:10.1016/j.scienta.2009.01.036
NLM
Fabi JP, Lajolo FM, Nascimento JRO do. Cloning and characterization of transcripts differentially expressed in the pulp of ripening papaya [Internet]. Scientia Horticulturae. 2009 ; 121( 2): 159-165.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.scienta.2009.01.036
Vancouver
Fabi JP, Lajolo FM, Nascimento JRO do. Cloning and characterization of transcripts differentially expressed in the pulp of ripening papaya [Internet]. Scientia Horticulturae. 2009 ; 121( 2): 159-165.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.scienta.2009.01.036
Artigo de periodico
Effect of cooking on non-starch polysaccharides of hard-to-cook beans (2009)
Shiga, Tania Misuzu ; Cordenunsi-Lysenko, Beatriz Rosana ; Lajolo, Franco Maria
Fonte: Carbohydrate Polymers. Unidade: FCF
Assuntos: BIOQUÍMICA DE ALIMENTOS, ANÁLISE DE ALIMENTOS, POLISSACARÍDEOS, LEGUMINOSAS DE GRÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SHIGA, Tania Misuzu e CORDENUNSI-LYSENKO, Beatriz Rosana e LAJOLO, Franco Maria. Effect of cooking on non-starch polysaccharides of hard-to-cook beans. Carbohydrate Polymers, v. 76, n. 1, p. 100-109, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.carbpol.2008.09.035. Acesso em: 30 set. 2024.
APA
Shiga, T. M., Cordenunsi-Lysenko, B. R., & Lajolo, F. M. (2009). Effect of cooking on non-starch polysaccharides of hard-to-cook beans. Carbohydrate Polymers, 76( 1), 100-109. doi:10.1016/j.carbpol.2008.09.035
NLM
Shiga TM, Cordenunsi-Lysenko BR, Lajolo FM. Effect of cooking on non-starch polysaccharides of hard-to-cook beans [Internet]. Carbohydrate Polymers. 2009 ; 76( 1): 100-109.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.carbpol.2008.09.035
Vancouver
Shiga TM, Cordenunsi-Lysenko BR, Lajolo FM. Effect of cooking on non-starch polysaccharides of hard-to-cook beans [Internet]. Carbohydrate Polymers. 2009 ; 76( 1): 100-109.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.carbpol.2008.09.035
Artigo de periodico
Mango starch degradation: II. The binding of 'alpha'-amylase and 'beta'-amylase to the starch granule (2008)
Peroni, Fernanda Helena Gonçalves; Koike, Claudia Mitsue; Louro, Ricardo Pereira; Purgatto, Eduardo ; Nascimento, João Roberto Oliveira do ; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF
Assuntos: MANGA (DESENVOLVIMENTO), BIOQUÍMICA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PERONI, Fernanda Helena Gonçalves et al. Mango starch degradation: II. The binding of 'alpha'-amylase and 'beta'-amylase to the starch granule. Journal of Agricultural and Food Chemistry, v. 56, n. 16, p. 7416-7421, 2008Tradução . . Disponível em: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2008/56/i16/pdf/jf800467v.pdf. Acesso em: 30 set. 2024.
APA
Peroni, F. H. G., Koike, C. M., Louro, R. P., Purgatto, E., Nascimento, J. R. O. do, Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2008). Mango starch degradation: II. The binding of 'alpha'-amylase and 'beta'-amylase to the starch granule. Journal of Agricultural and Food Chemistry, 56( 16), 7416-7421. Recuperado de http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2008/56/i16/pdf/jf800467v.pdf
NLM
Peroni FHG, Koike CM, Louro RP, Purgatto E, Nascimento JRO do, Lajolo FM, Cordenunsi-Lysenko BR. Mango starch degradation: II. The binding of 'alpha'-amylase and 'beta'-amylase to the starch granule [Internet]. Journal of Agricultural and Food Chemistry. 2008 ; 56( 16): 7416-7421.[citado 2024 set. 30 ] Available from: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2008/56/i16/pdf/jf800467v.pdf
Vancouver
Peroni FHG, Koike CM, Louro RP, Purgatto E, Nascimento JRO do, Lajolo FM, Cordenunsi-Lysenko BR. Mango starch degradation: II. The binding of 'alpha'-amylase and 'beta'-amylase to the starch granule [Internet]. Journal of Agricultural and Food Chemistry. 2008 ; 56( 16): 7416-7421.[citado 2024 set. 30 ] Available from: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2008/56/i16/pdf/jf800467v.pdf
Artigo de periodico
Mango starch degradation: I. A microscopic view of the granule during ripening (2008)
Simão, Renata Antoun; Bernardes-Silva, Ana Paula Fioravante; Peroni, Fernanda Helena Gonçalves; Nascimento, João Roberto Oliveira do ; Louro, Ricardo Pereira; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF
Assuntos: MICROSCOPIA, MANGA (DESENVOLVIMENTO), BIOQUÍMICA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SIMÃO, Renata Antoun et al. Mango starch degradation: I. A microscopic view of the granule during ripening. Journal of Agricultural and Food Chemistry, v. 56, n. 16, p. 7410-7415, 2008Tradução . . Disponível em: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2008/56/i16/pdf/jf800467v.pdf. Acesso em: 30 set. 2024.
APA
Simão, R. A., Bernardes-Silva, A. P. F., Peroni, F. H. G., Nascimento, J. R. O. do, Louro, R. P., Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2008). Mango starch degradation: I. A microscopic view of the granule during ripening. Journal of Agricultural and Food Chemistry, 56( 16), 7410-7415. Recuperado de http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2008/56/i16/pdf/jf800467v.pdf
NLM
Simão RA, Bernardes-Silva APF, Peroni FHG, Nascimento JRO do, Louro RP, Lajolo FM, Cordenunsi-Lysenko BR. Mango starch degradation: I. A microscopic view of the granule during ripening [Internet]. Journal of Agricultural and Food Chemistry. 2008 ; 56( 16): 7410-7415.[citado 2024 set. 30 ] Available from: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2008/56/i16/pdf/jf800467v.pdf
Vancouver
Simão RA, Bernardes-Silva APF, Peroni FHG, Nascimento JRO do, Louro RP, Lajolo FM, Cordenunsi-Lysenko BR. Mango starch degradation: I. A microscopic view of the granule during ripening [Internet]. Journal of Agricultural and Food Chemistry. 2008 ; 56( 16): 7410-7415.[citado 2024 set. 30 ] Available from: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2008/56/i16/pdf/jf800467v.pdf
Artigo de periodico
Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening (2008)
Silva, Ana Paula Fioravante Bernardes; Nascimento, João Roberto Oliveira do ; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Fonte: Journal of Food Biochemistry. Unidade: FCF
Assuntos: BIOQUÍMICA DE ALIMENTOS, MANGA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Ana Paula Fioravante Bernardes et al. Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening. Journal of Food Biochemistry, v. 32, n. 3, p. 384-395, 2008Tradução . . Acesso em: 30 set. 2024.
APA
Silva, A. P. F. B., Nascimento, J. R. O. do, Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2008). Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening. Journal of Food Biochemistry, 32( 3), 384-395.
NLM
Silva APFB, Nascimento JRO do, Lajolo FM, Cordenunsi-Lysenko BR. Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening. Journal of Food Biochemistry. 2008 ;32( 3): 384-395.[citado 2024 set. 30 ]
Vancouver
Silva APFB, Nascimento JRO do, Lajolo FM, Cordenunsi-Lysenko BR. Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening. Journal of Food Biochemistry. 2008 ;32( 3): 384-395.[citado 2024 set. 30 ]
Artigo de periodico
Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase (2007)
Junqueira, Roberto Moraes; Rocha, Fabrício; Moreira, Maurílio Alves; Castro, Inar Alves de
Fonte: Cereal Chemistry. Unidade: FCF
Assuntos: BIOQUÍMICA DE ALIMENTOS, SOJA (ANÁLISE), LIPOXIGENASE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
JUNQUEIRA, Roberto Moraes et al. Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase. Cereal Chemistry, v. 84, n. 5, p. 443-449, 2007Tradução . . Acesso em: 30 set. 2024.
APA
Junqueira, R. M., Rocha, F., Moreira, M. A., & Castro, I. A. de. (2007). Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase. Cereal Chemistry, 84( 5), 443-449.
NLM
Junqueira RM, Rocha F, Moreira MA, Castro IA de. Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase. Cereal Chemistry. 2007 ; 84( 5): 443-449.[citado 2024 set. 30 ]
Vancouver
Junqueira RM, Rocha F, Moreira MA, Castro IA de. Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase. Cereal Chemistry. 2007 ; 84( 5): 443-449.[citado 2024 set. 30 ]
Artigo de periodico
Papaya fruit ripening: response to ethylene and 1-methylcyclopropene (1-MCP) (2007)
Fabi, João Paulo ; Cordenunsi-Lysenko, Beatriz Rosana ; Barreto, Gisela Pizarro de Mattos; Mercadante, Adriana Zerlotti; Lajolo, Franco Maria ; Nascimento, João Roberto Oliveira do
Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF
Assuntos: AÇÚCAR, FRUTAS, BIOQUÍMICA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FABI, João Paulo et al. Papaya fruit ripening: response to ethylene and 1-methylcyclopropene (1-MCP). Journal of Agricultural and Food Chemistry, v. 55, n. 15, p. 6118-6123, 2007Tradução . . Acesso em: 30 set. 2024.
APA
Fabi, J. P., Cordenunsi-Lysenko, B. R., Barreto, G. P. de M., Mercadante, A. Z., Lajolo, F. M., & Nascimento, J. R. O. do. (2007). Papaya fruit ripening: response to ethylene and 1-methylcyclopropene (1-MCP). Journal of Agricultural and Food Chemistry, 55( 15), 6118-6123.
NLM
Fabi JP, Cordenunsi-Lysenko BR, Barreto GP de M, Mercadante AZ, Lajolo FM, Nascimento JRO do. Papaya fruit ripening: response to ethylene and 1-methylcyclopropene (1-MCP). Journal of Agricultural and Food Chemistry. 2007 ; 55( 15): 6118-6123.[citado 2024 set. 30 ]
Vancouver
Fabi JP, Cordenunsi-Lysenko BR, Barreto GP de M, Mercadante AZ, Lajolo FM, Nascimento JRO do. Papaya fruit ripening: response to ethylene and 1-methylcyclopropene (1-MCP). Journal of Agricultural and Food Chemistry. 2007 ; 55( 15): 6118-6123.[citado 2024 set. 30 ]
Artigo de periodico
Mechanism of soybean (Glycine max L. Merrill) degreening related to maturity stage and postharvest drying temperature (2005)
Sinnecker, Patrícia; Braga, Nelson; Macchione, Eduardo Luiz Augusto ; Lanfer Marquez, Úrsula Maria
Fonte: Postharvest Biology and Technology. Unidades: FCF, IF
Assuntos: BIOQUÍMICA DE ALIMENTOS, SOJA (ANÁLISE), NUTRIÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SINNECKER, Patrícia et al. Mechanism of soybean (Glycine max L. Merrill) degreening related to maturity stage and postharvest drying temperature. Postharvest Biology and Technology, v. 38, n. 3, p. 269-279, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.postharvbio.2005.07.002. Acesso em: 30 set. 2024.
APA
Sinnecker, P., Braga, N., Macchione, E. L. A., & Lanfer Marquez, Ú. M. (2005). Mechanism of soybean (Glycine max L. Merrill) degreening related to maturity stage and postharvest drying temperature. Postharvest Biology and Technology, 38( 3), 269-279. doi:10.1016/j.postharvbio.2005.07.002
NLM
Sinnecker P, Braga N, Macchione ELA, Lanfer Marquez ÚM. Mechanism of soybean (Glycine max L. Merrill) degreening related to maturity stage and postharvest drying temperature [Internet]. Postharvest Biology and Technology. 2005 ; 38( 3): 269-279.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.postharvbio.2005.07.002
Vancouver
Sinnecker P, Braga N, Macchione ELA, Lanfer Marquez ÚM. Mechanism of soybean (Glycine max L. Merrill) degreening related to maturity stage and postharvest drying temperature [Internet]. Postharvest Biology and Technology. 2005 ; 38( 3): 269-279.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.postharvbio.2005.07.002
Artigo de periodico
L-ascorbate biosynthesis in strawberries: L-galactono-1,4-lactone dehydrogenase expression during fruit development and ripening (2005)
Nascimento, João Roberto Oliveira do ; Higuchi, Beatriz Kojima; Gomez, Maria Luiza Passanezi Araujo; Oshiro, Renato Akira; Lajolo, Franco Maria
Fonte: Postharvest Biology and Technology. Unidade: FCF
Assuntos: BIOQUÍMICA DE ALIMENTOS, MORANGO, ANTIOXIDANTES, ATIVAÇÃO ENZIMÁTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
NASCIMENTO, João Roberto Oliveira do et al. L-ascorbate biosynthesis in strawberries: L-galactono-1,4-lactone dehydrogenase expression during fruit development and ripening. Postharvest Biology and Technology, v. 38, n. 1, p. 34-42, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.postharvbio.2005.05.014. Acesso em: 30 set. 2024.
APA
Nascimento, J. R. O. do, Higuchi, B. K., Gomez, M. L. P. A., Oshiro, R. A., & Lajolo, F. M. (2005). L-ascorbate biosynthesis in strawberries: L-galactono-1,4-lactone dehydrogenase expression during fruit development and ripening. Postharvest Biology and Technology, 38( 1), 34-42. doi:10.1016/j.postharvbio.2005.05.014
NLM
Nascimento JRO do, Higuchi BK, Gomez MLPA, Oshiro RA, Lajolo FM. L-ascorbate biosynthesis in strawberries: L-galactono-1,4-lactone dehydrogenase expression during fruit development and ripening [Internet]. Postharvest Biology and Technology. 2005 ; 38( 1): 34-42.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.postharvbio.2005.05.014
Vancouver
Nascimento JRO do, Higuchi BK, Gomez MLPA, Oshiro RA, Lajolo FM. L-ascorbate biosynthesis in strawberries: L-galactono-1,4-lactone dehydrogenase expression during fruit development and ripening [Internet]. Postharvest Biology and Technology. 2005 ; 38( 1): 34-42.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.postharvbio.2005.05.014
Artigo de periodico
The onset of starch degradation during banana ripening is concomitant to changes in the content of free and conjugated forms of indole-3-acetic acid (2002)
Purgatto, Eduardo ; Nascimento, João Roberto Oliveira do ; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Fonte: Journal of Plant Physiology. Unidade: FCF
Assuntos: BANANA, BIOQUÍMICA DE ALIMENTOS, NUTRIÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PURGATTO, Eduardo et al. The onset of starch degradation during banana ripening is concomitant to changes in the content of free and conjugated forms of indole-3-acetic acid. Journal of Plant Physiology, v. 159, n. 10, p. 1105-1111, 2002Tradução . . Disponível em: https://doi.org/10.1078/0176-1617-00875. Acesso em: 30 set. 2024.
APA
Purgatto, E., Nascimento, J. R. O. do, Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2002). The onset of starch degradation during banana ripening is concomitant to changes in the content of free and conjugated forms of indole-3-acetic acid. Journal of Plant Physiology, 159( 10), 1105-1111. doi:10.1078/0176-1617-00875
NLM
Purgatto E, Nascimento JRO do, Lajolo FM, Cordenunsi-Lysenko BR. The onset of starch degradation during banana ripening is concomitant to changes in the content of free and conjugated forms of indole-3-acetic acid [Internet]. Journal of Plant Physiology. 2002 ; 159( 10): 1105-1111.[citado 2024 set. 30 ] Available from: https://doi.org/10.1078/0176-1617-00875
Vancouver
Purgatto E, Nascimento JRO do, Lajolo FM, Cordenunsi-Lysenko BR. The onset of starch degradation during banana ripening is concomitant to changes in the content of free and conjugated forms of indole-3-acetic acid [Internet]. Journal of Plant Physiology. 2002 ; 159( 10): 1105-1111.[citado 2024 set. 30 ] Available from: https://doi.org/10.1078/0176-1617-00875
Artigo de periodico
Albumins from the bean Phaseolus vulgaris: effects of heat treatment (2002)
Rocha, Maria C. P.; Genovese, Maria Inês ; Lajolo, Franco Maria
Fonte: Journal of Food Biochemistry. Unidade: FCF
Assuntos: ALBUMINAS, FEIJÃO, BIOQUÍMICA DE ALIMENTOS, NUTRIÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROCHA, Maria C. P. e GENOVESE, Maria Inês e LAJOLO, Franco Maria. Albumins from the bean Phaseolus vulgaris: effects of heat treatment. Journal of Food Biochemistry, v. 26, n. 3, p. 191-208, 2002Tradução . . Acesso em: 30 set. 2024.
APA
Rocha, M. C. P., Genovese, M. I., & Lajolo, F. M. (2002). Albumins from the bean Phaseolus vulgaris: effects of heat treatment. Journal of Food Biochemistry, 26( 3), 191-208.
NLM
Rocha MCP, Genovese MI, Lajolo FM. Albumins from the bean Phaseolus vulgaris: effects of heat treatment. Journal of Food Biochemistry. 2002 ; 26( 3): 191-208.[citado 2024 set. 30 ]
Vancouver
Rocha MCP, Genovese MI, Lajolo FM. Albumins from the bean Phaseolus vulgaris: effects of heat treatment. Journal of Food Biochemistry. 2002 ; 26( 3): 191-208.[citado 2024 set. 30 ]
Artigo de periodico
Physical-chemical changes in early dwarf cashew pseudofruits during development and maturation (2002)
Figueiredo, Raimundo Wilane de; Lajolo, Franco Maria ; Alves, Ricardo Elesbão; Filgueiras, Heloisa Almeida Cunha
Fonte: Food Chemistry. Unidade: FCF
Assunto: BIOQUÍMICA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FIGUEIREDO, Raimundo Wilane de et al. Physical-chemical changes in early dwarf cashew pseudofruits during development and maturation. Food Chemistry, v. 77, n. 3, p. 343-347, 2002Tradução . . Disponível em: https://doi.org/10.1016/s0308-8146(01)00358-2. Acesso em: 30 set. 2024.
APA
Figueiredo, R. W. de, Lajolo, F. M., Alves, R. E., & Filgueiras, H. A. C. (2002). Physical-chemical changes in early dwarf cashew pseudofruits during development and maturation. Food Chemistry, 77( 3), 343-347. doi:10.1016/s0308-8146(01)00358-2
NLM
Figueiredo RW de, Lajolo FM, Alves RE, Filgueiras HAC. Physical-chemical changes in early dwarf cashew pseudofruits during development and maturation [Internet]. Food Chemistry. 2002 ; 77( 3): 343-347.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/s0308-8146(01)00358-2
Vancouver
Figueiredo RW de, Lajolo FM, Alves RE, Filgueiras HAC. Physical-chemical changes in early dwarf cashew pseudofruits during development and maturation [Internet]. Food Chemistry. 2002 ; 77( 3): 343-347.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/s0308-8146(01)00358-2
Artigo de periodico
Effect of gamma irradiation on softening changes and enzyme activities during ripening of papaya fruit (2001)
D'Innocenzo, Marisa; Lajolo, Franco Maria
Fonte: Journal of Food Biochemistry. Unidade: FCF
Assuntos: MAMÃO (ANÁLISE QUÍMICA), BIOQUÍMICA DE ALIMENTOS, IRRADIAÇÃO DE ALIMENTOS (ANÁLISE), ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
D'INNOCENZO, Marisa e LAJOLO, Franco Maria. Effect of gamma irradiation on softening changes and enzyme activities during ripening of papaya fruit. Journal of Food Biochemistry, v. 25, n. 5, p. 425-438, 2001Tradução . . Acesso em: 30 set. 2024.
APA
D'Innocenzo, M., & Lajolo, F. M. (2001). Effect of gamma irradiation on softening changes and enzyme activities during ripening of papaya fruit. Journal of Food Biochemistry, 25( 5), 425-438.
NLM
D'Innocenzo M, Lajolo FM. Effect of gamma irradiation on softening changes and enzyme activities during ripening of papaya fruit. Journal of Food Biochemistry. 2001 ; 25( 5): 425-438.[citado 2024 set. 30 ]
Vancouver
D'Innocenzo M, Lajolo FM. Effect of gamma irradiation on softening changes and enzyme activities during ripening of papaya fruit. Journal of Food Biochemistry. 2001 ; 25( 5): 425-438.[citado 2024 set. 30 ]

Unidades USP

ReP

Filtros

Autores

Autores USP

Ano de publicação

Assuntos

Título da fonte

Indexado em