Low temperature induced changes in activity and protein levels of the enzymes associated to conversion of starch to sucrose in banana fruit-Reference-Cited by-同舟云学术

Low temperature induced changes in activity and protein levels of the enzymes associated to conversion of starch to sucrose in banana fruit

Published:2011-11 Issue:2 Volume:62 Page:133-140
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Der Agopian Roberta Ghedini,Peroni-Okita Fernanda Helena Gonçalves,Soares Claudinéia Aparecida,Mainardi Janaína Aparecida,do Nascimento João Roberto Oliveira,Cordenunsi Beatriz Rosana,Lajolo Franco Maria,Purgatto Eduardo

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference43 articles.

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3. Amylolytic activity in fruits: comparison of different substrates and methods using banana as model;Bassinello;J. Agric. Food Chem.,2002

4. Rapid and sensitive method for quantification of microgram quantities of protein utilizing principle of protein–dye binding;Bradford;Anal. Biochem.,1976

5. The contribution of sucrose to total sugar content in melons;Burger;Acta Horticult.,2000

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