Use of asparaginase in reducing free asparagine formation in coffee beans.

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dc.contributorA. C .V. Porto, UNIRIO; LEDA MARIA FORTES GOTTSCHALK, CTAA; ERIKA FRAGA DE SOUZA, CTAA; EDMAR DAS MERCES PENHA, CTAA; OTNIEL FREITAS SILVA, CTAA.
dc.creatorPORTO, A. C. V.
dc.creatorGOTTSCHALK, L. M. F.
dc.creatorSOUZA, E. F. de
dc.creatorPENHA, E. das M.
dc.creatorFREITAS-SILVA, O.
dc.date2016-01-18T11:11:11Z
dc.date2016-01-18T11:11:11Z
dc.date2016-01-18
dc.date2015
dc.date2016-01-18T11:11:11Z
dc.date.accessioned2026-06-30T23:09:19Z
dc.descriptionP.FT.36
dc.format1 p.
dc.identifierIn: INTERNATIONAL CONGRESS ON COCOA COFFEE AND TEA, 3., 2015, Aveiro, Portugal. Program booklet. Aveiro: Elsevier, 2015.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1034178
dc.identifier.urihttp://hdl.handle.net/123456789/375317
dc.languageeng
dc.rightsopenAccess
dc.subjectAcrylamide
dc.subjectasparaginase
dc.subjectasparagine
dc.titleUse of asparaginase in reducing free asparagine formation in coffee beans.
dc.typeResumo em anais e proceedings

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Embrapa Agroindústria de Alimentos (CTAA)