Carcinoma prostático com metástase para seios frontal e cavernoso: relato de caso

Abstract One of the major problems affecting potatoes quality on stored is the susceptibility to enzymatic browning, which occurs mainly after wounds during the harvest, at postharvest handling and by aging, leading to the development of dark color compounds. Enzymatic browning is associated with the action of polyphenoloxidases (PPO) and peroxidases (POD), which use phenolic compounds and oxygen as substrates. The products of these enzymes cause undesirable changes of color and flavor of processed potato products. The present study aimed to evaluate some kinetic properties based to optimum pH...