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Comparative analysis of the protein profile from biofortified cultivars of quality protein maize and conventional maize by gel-based and gel-free proteomic approaches
Comparative analysis of the protein profile from biofortified cultivars of quality protein maize and conventional maize by gel-based and gel-free proteomic approaches
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Comparative analysis of the protein profile from biofortified cultivars of quality protein maize and conventional maize by gel-based and gel-free proteomic approaches

Priscila Robertina dos Santos Donado Santos-Donado, Priscilla R. dos Carlos M. Donado Pestana Pestana, Carlos Mario Donado; Rebeca Kawahara; Livia Rosa Fernandes Rosa-Fernandes, Livia; Flavio Finardi Filho; Giuseppe Palmisano

LWT- Food Science and Technology London v. 138, art. 110683, 20 p., 2021

London 2021

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Palmisano, G
  2. Kawahara, R
  3. Fernandes, L
  4. Finardi Filho, F
  5. Donado, P

Neste Assunto:

  1. Aminoácidos
  2. Alimentos Fortificados
  3. Variedades Vegetais
  4. Espectrometria De Massas
  5. Milho

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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