01064naa a2200277 a 450000100080000000500110000800800410001910000200006024500970008026000090017752002620018665000180044865000110046665000110047765000250048865000220051365000160053565300190055165300210057065300220059170000180061370000150063170000170064670000190066377301040068219108932011-12-26       2011    bl uuuu     u00u1 u    #d1 aVITTI, M. C. D.  aActivity of enzymes associated with the enzymattie browning of minimally processed potatoes.  c2011  aThe purpose of the present study was to evaluate the effect of different potato cultivars and storage temperatures on the speciffic activity of phenylalanine ammonia-lyase (PAL), POLUPHENOL OXIDASE (ppo) AND PEROXIDASE (pod) IN MINIMALLY PROCESSED POTATOES.  aArmazenamento  aBatata  aEnzima  aProcessamento minimo  aSolanum tuberosum  aTemperatura  aCultivar Agata  aCultivar Asterix  aCultivar Monalisa1 aSASAKI, F. F.1 aMIQUEL, P.1 aKLUGE, R. A.1 aMORETTI, C. L.  tBrazilian Archives of Biology and Technology, Curitibágv. 54, n. 5, p. 983-990, Sept./ Oct. 2011.