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Fresh-out of potatoes (Solanum tuberosum): levels of non-structural carbohydrates and inhibition of enzymatic browning

Grant number: 05/02332-4
Support Opportunities:Regular Research Grants
Duration: October 01, 2005 - September 30, 2007
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal Investigator:Ricardo Alfredo Kluge
Grantee:Ricardo Alfredo Kluge
Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
Articles published in Agência FAPESP Newsletter about the research grant:
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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
DARIO VITTI, MARIA CAROLINA; SASAKI, FABIANA FUMI; MIGUEL, PATRICIA; KLUGE, RICARDO ALFREDO; MORETTI, CELSO LUIZ. Activity of enzymes associated with the enzymatic browning of minimally processed potatoes. Brazilian Archives of Biology and Technology, v. 54, n. 5, p. 983-990, . (05/02332-4)

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