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Artigo de periodico
Comparative analysis of the protein profile from biofortified cultivars of quality protein maize and conventional maize by gel-based and gel-free proteomic approaches (2021)
Donado, Priscila Robertina dos Santos ; Pestana, Carlos M. Donado ; Kawahara, Rebeca ; Fernandes, Livia Rosa ; Finardi Filho, Flavio ; Palmisano, Giuseppe
Source: LWT- Food Science and Technology. Unidades: FCF, ICB, ESALQ
Subjects: ALIMENTOS FORTIFICADOS, AMINOÁCIDOS, ESPECTROMETRIA DE MASSAS, MILHO, PROTEÍNAS DE PLANTAS, PROTEÔMICA, VARIEDADES VEGETAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DONADO, Priscila Robertina dos Santos et al. Comparative analysis of the protein profile from biofortified cultivars of quality protein maize and conventional maize by gel-based and gel-free proteomic approaches. LWT- Food Science and Technology, v. 138, p. 20 , 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.110683. Acesso em: 03 out. 2024.
APA
Donado, P. R. dos S., Pestana, C. M. D., Kawahara, R., Fernandes, L. R., Finardi Filho, F., & Palmisano, G. (2021). Comparative analysis of the protein profile from biofortified cultivars of quality protein maize and conventional maize by gel-based and gel-free proteomic approaches. LWT- Food Science and Technology, 138, 20 . doi:10.1016/j.lwt.2020.110683
NLM
Donado PR dos S, Pestana CMD, Kawahara R, Fernandes LR, Finardi Filho F, Palmisano G. Comparative analysis of the protein profile from biofortified cultivars of quality protein maize and conventional maize by gel-based and gel-free proteomic approaches [Internet]. LWT- Food Science and Technology. 2021 ; 138 20 .[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.lwt.2020.110683
Vancouver
Donado PR dos S, Pestana CMD, Kawahara R, Fernandes LR, Finardi Filho F, Palmisano G. Comparative analysis of the protein profile from biofortified cultivars of quality protein maize and conventional maize by gel-based and gel-free proteomic approaches [Internet]. LWT- Food Science and Technology. 2021 ; 138 20 .[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.lwt.2020.110683
Artigo de periodico
Effects on starch and amylolytic enzymes during Lepidium meyenii Walpers root storage (2012)
Rondan-Sanabria, Gerby Giovanna; Valcarcel-Yamani, Beatriz; Finardi Filho, Flavio
Source: Food Chemistry. Unidade: FCF
Subjects: ENZIMAS AMILOLÍTICAS, AMIDO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RONDAN-SANABRIA, Gerby Giovanna e VALCARCEL-YAMANI, Beatriz e FINARDI FILHO, Flavio. Effects on starch and amylolytic enzymes during Lepidium meyenii Walpers root storage. Food Chemistry, v. 134, n. 3, p. 1461-1467, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2012.03.056. Acesso em: 03 out. 2024.
APA
Rondan-Sanabria, G. G., Valcarcel-Yamani, B., & Finardi Filho, F. (2012). Effects on starch and amylolytic enzymes during Lepidium meyenii Walpers root storage. Food Chemistry, 134( 3), 1461-1467. doi:10.1016/j.foodchem.2012.03.056
NLM
Rondan-Sanabria GG, Valcarcel-Yamani B, Finardi Filho F. Effects on starch and amylolytic enzymes during Lepidium meyenii Walpers root storage [Internet]. Food Chemistry. 2012 ; 134( 3): 1461-1467.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.foodchem.2012.03.056
Vancouver
Rondan-Sanabria GG, Valcarcel-Yamani B, Finardi Filho F. Effects on starch and amylolytic enzymes during Lepidium meyenii Walpers root storage [Internet]. Food Chemistry. 2012 ; 134( 3): 1461-1467.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.foodchem.2012.03.056
Artigo de periodico
Putative precursor protein in the evolution of the bean 'ALPHA'-amylase inhibitor (1996)
Finardi Filho, Flavio ; Mirkov, T E; Chrispeels, M J
Source: Phytochemistry. Unidade: FCF
Subjects: ALIMENTOS DE ORIGEM VEGETAL, BIOQUÍMICA DE ALIMENTOS, PROTEÍNAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FINARDI FILHO, Flavio e MIRKOV, T E e CHRISPEELS, M J. Putative precursor protein in the evolution of the bean 'ALPHA'-amylase inhibitor. Phytochemistry, v. 43, n. 1 , p. 57-62, 1996Tradução . . Acesso em: 03 out. 2024.
APA
Finardi Filho, F., Mirkov, T. E., & Chrispeels, M. J. (1996). Putative precursor protein in the evolution of the bean 'ALPHA'-amylase inhibitor. Phytochemistry, 43( 1 ), 57-62.
NLM
Finardi Filho F, Mirkov TE, Chrispeels MJ. Putative precursor protein in the evolution of the bean 'ALPHA'-amylase inhibitor. Phytochemistry. 1996 ;43( 1 ): 57-62.[citado 2024 out. 03 ]
Vancouver
Finardi Filho F, Mirkov TE, Chrispeels MJ. Putative precursor protein in the evolution of the bean 'ALPHA'-amylase inhibitor. Phytochemistry. 1996 ;43( 1 ): 57-62.[citado 2024 out. 03 ]

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