| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539590 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠In this study we identified several isozymes of amylolytic enzymes. ⺠These enzymes remained stable after harvest, without degrading the starch. ⺠Total and reducing sugars were similar during the period studied. ⺠Starch granules did not show enzymatic degradation as observed by SEM. ⺠The stability of the studied parameters may indicate a latency period after harvest.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Gerby Giovanna Rondán-Sanabria, Beatriz Valcarcel-Yamani, Flavio Finardi-Filho,