Sugar Accumulation Types among Acid Citrus as might be Proposed by Seasonal Changes in Reducing and Non-reducing Sugar Ratios in the Juice
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چکیده
منابع مشابه
The Effect of Gibberellic Acid on Reducing Sugar of Jerusalem Cherry (Solanum pseudocapsicum L.) Plant
The effect of Gibberellic Acid (GA3) on Jerusalem cherry (Solanum pseudocapsicum L.) was evaluated at pot cultivation conditions. This study was performed in factorial test based on complete random design plan and 4 repeats with 12 treatments. The main factor was included spraying, drip and spraying + drip. Secondary factor was included concentrations of GA3 at 0, 100, 200 and 400 mg.L-1 levels...
متن کاملThe Effect of Gibberellic Acid on Reducing Sugar of Jerusalem Cherry (Solanum pseudocapsicum L.) Plant
The effect of Gibberellic Acid (GA3) on Jerusalem cherry (Solanum pseudocapsicum L.) was evaluated at pot cultivation conditions. This study was performed in factorial test based on complete random design plan and 4 repeats with 12 treatments. The main factor was included spraying, drip and spraying + drip. Secondary factor was included concentrations of GA3 at 0, 100, 200 and 400 mg.L-1 levels...
متن کاملKnowledge and perceptions of obesity prevention and reducing sugar-sweetened beverages consumption among high school girl students in Shahrekord
Background and aims: The prevalence of obesity among children and adolescents is increasing worldwide. One of the key lifestyle behaviors that helps prevent obesity and being overweight among children and adolescents is to avoid drinking sugar-sweetened beverages (SSBs) or to take, at most, one serving per day. The present study intended to evaluate knowledge and perceptions of...
متن کاملUnusual reducing sugar from Coccidioides immitis.
Documentation is offered for the identification of 3-O-methyl-mannose as one of several neutral sugars found in defatted arthrospore and mycelial cell walls of Coccidioides immitis.
متن کاملSelection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration.
Respiration of sugars by non-Saccharomyces yeasts has been recently proposed for lowering alcohol levels in wine. Development of industrial fermentation processes based on such an approach requires, amongst other steps, the identification of yeast strains which are able to grow and respire under the relatively harsh conditions found in grape must. This work describes the characterization of a c...
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ژورنال
عنوان ژورنال: Journal of the Faculty of Agriculture, Kyushu University
سال: 1995
ISSN: 0023-6152
DOI: 10.5109/24097