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 Authorship: AMORIM, C.; ANTONIOLLI, L. R.; ORSI, B.; KLUGE, R. A. Persimmon fruits accumulate proanthocyanidins during development. Proanthocyanidins form insoluble complexes with saliva proteins, which promote a sensation of dryness in the mouth called astringency.... ... |
 Authorship: AGUILA, J. S. D.; GAZZOLA, A. E.; SILVA, M. M. da; ORTEGA, E. M. M.; AGUILA, L. S. H. D.; KLUGE, R. A.
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 Authorship: VITTI, M. C. D.; SASAKI, F. F.; MIQUEL, P.; KLUGE, R. A.; MORETTI, C. L. The purpose of the present study was to evaluate the effect of different potato cultivars and storage temperatures on the speciffic activity of phenylalanine ammonia-lyase (PAL), POLUPHENOL OXIDASE (p... ... |
 Authorship: MORETTI, C. L.; MATTOS, L. M.; MACHADO, C. M. M.; KLUGE, R. A.
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 Authorship: KLUGE, R. A.; COSTA, C. A.; VITTI, M. C. D.; ONGARELLI, M. das G.; GALLO, L. A.; MELO, M. de; MORETTI, C. L.
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