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
• Start date: October 01, 2005
• End date: 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

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, SEP-OCT 2011. (05/02332-4)