Vida útil de produto minimamente processado composto por abóbora, cenoura, chuchu e mandioquinha-salsa

Alves, Juliana Alvarenga; Vilas Boas, Eduardo Valério de Barros; Souza, Ellen Cristina de; Vilas Boas, Brígida Monteiro; Piccoli, Roberta Hilsdorf.
Ciênc. agrotec., (Impr.) ; 34(1): 182-189, jan.-fev. 2010. ilus
Artículo en Portugués | LILACS | ID: lil-541470

Documentos relacionados

  1. Bacillus velezensis (strains A6 & P42) as a potential biocontrol agent against Klebsiella variicola, a new causal agent of soft rot disease in carrot.
  2. Potential use of microwave treatment on fresh-cut carrots: physical, chemical and microbiological aspects.
  3. New Smoothie Products Based on Pumpkin, Banana, and Purple Carrot as a Source of Bioactive Compounds.
  4. Chemical Composition, Functional and Anticancer Properties of Carrot.
  5. Effects of fermentation time and pH on quality of black carrot juice fermented by kefir culture during storage.
  6. Bioactive Potential of Carrot-Based Products Enriched with <i>Lactobacillus plantarum</i>.
  7. Efficient production of transgene-free, gene-edited carrot plants via protoplast transformation.
  8. Characterization of Abscisic Acid and Ethylene in Regulating the White Blush in Fresh-Cut Carrots.
  9. Sequential Paleotetraploidization shaped the carrot genome.
  10. Establishment of the Carrot-Made LTB-Syn Antigen Cell Line in Shake Flask and Airlift Bioreactor Cultures.