<b>Avaliação da atividade da peroxidase em carambola (<em>Oxalidacia averrhoa</em>) em diferentes estádios de maturação</b> - DOI: 10.4025/actasciagron.v27i1.2159

<b>Avaliação da atividade da peroxidase em carambola (<em>Oxalidacia averrhoa</em>) em diferentes estádios de maturação</b> - DOI: 10.4025/actasciagron.v27i1.2159

A peroxidase (EC. 1.11.1.7) solúvel e ionicamente ligada foi extraída da carambola em diferentes estádios de maturação da fruta. Os extratos foram preparados utilizando solução tampão fosfato de sódio 100 mM e pH 7,0 e determinada a atividade enzimática desses extratos. O grau de maturação não influ...

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Bibliographic Details
Main Authors:	Camila Laurenti, Edmar Clemente
Format:	Article
Language:	English
Published:	Eduem (Editora da Universidade Estadual de Maringá) 2008-04-01
Series:	Acta Scientiarum: Agronomy
Subjects:	peroxidase atividade enzimática carambola Oxalidacia averrhoa
Online Access:	https://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/2159

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