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Effect of Different Cooking Conditions on Phenolic Compounds and Antioxidant Capacity of Some Selected Brazilian Bean (Phaseolus vulgaris L.) Cultivars
(AMER CHEMICAL SOC, 2009)
The effects of different cooking conditions such as soaking, atmospheric (100 degrees C) or pressure boiling (121 degrees C), and draining of cooking water following thermal treatment on phenolic compounds and the DPPH ...
Unraveling the genetic structure of Brazilian commercial sugarcane cultivars through microsatellite markers
(Public Library Science, 2018-04-23)
The Brazilian sugarcane industry plays an important role in the worldwide supply of sugar and ethanol. Investigation into the genetic structure of current commercial cultivars and comparisons to the main ancestor species ...
Interactions in the Agrobacterium-soybean system and capability of some Brazilian soybean cultivars to produce somatic embryos
(Soc Brasil Genetica, 2000-03-01)
Twenty-five Brazilian soybean cultivars were studied for susceptibility to four strains of Agrobacterium tumefaciens (C58, Ach5, Bo542 and A281) and for their ability to produce somatic embryos. Twelve plants of each ...