Evolution of soluble sugars during ripening of papaya fruit and its relation to sweet taste (2002)
- Authors:
- USP affiliated authors: LAJOLO, FRANCO MARIA - FCF ; CORDENUNSI, BEATRIZ ROSANA - FCF
- Unidade: FCF
- Subjects: MAMÃO (ANÁLISE SENSORIAL); ANÁLISE DE ALIMENTOS; ANÁLISE DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of Food Science
- ISSN: 0022-1147
- Volume/Número/Paginação/Ano: v. 67, n. 1, p. 442-447, 2002
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ABNT
GOMEZ, M. e LAJOLO, Franco Maria e CORDENUNSI-LYSENKO, Beatriz Rosana. Evolution of soluble sugars during ripening of papaya fruit and its relation to sweet taste. Journal of Food Science, v. 67, n. 1, p. 442-447, 2002Tradução . . Acesso em: 26 abr. 2024. -
APA
Gomez, M., Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2002). Evolution of soluble sugars during ripening of papaya fruit and its relation to sweet taste. Journal of Food Science, 67( 1), 442-447. -
NLM
Gomez M, Lajolo FM, Cordenunsi-Lysenko BR. Evolution of soluble sugars during ripening of papaya fruit and its relation to sweet taste. Journal of Food Science. 2002 ; 67( 1): 442-447.[citado 2024 abr. 26 ] -
Vancouver
Gomez M, Lajolo FM, Cordenunsi-Lysenko BR. Evolution of soluble sugars during ripening of papaya fruit and its relation to sweet taste. Journal of Food Science. 2002 ; 67( 1): 442-447.[citado 2024 abr. 26 ] - Influência do ácido indol-acético sobre enzimas do metabolismo amido-sacarose em bananas durante o amadurecimento
- Purificacao da enzima sacarose fosfato sintase de bananas pre-climatericas e climatericas
- Caracterizacao da sacarose fosfato sintase de bananas pre-climatericas e climatericas
- Purificacao e caracterizacao parcial da sacarose sintase de banana (musa cavendishii var. Nanicao)
- Sucrose synthase and sucrose phosphate synthase in bananas: evidence of control at the protein synthesis level during ripening
- Comportamento das enzimas da parede celular de mamoes (carica papaya l. Cv. Solo) irradiados, durante o amadurecimento
- Banana starch granule-associated proteins viewed by immunofluorescence microscopy
- Structural characteristics of starch granule studied during banana ripening
- Plantain and banana starches: granule structural characteristics explain the differences in their starch degradation patterns
- Starch breakdown during banana ripening: sucrose synthase and sucroser phosphate synthase
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