| 发明名称 |
PROTEINS INVOLVED IN AFTER-COOKING DARKENING IN POTATOES |
| 摘要 |
Proteins that are associated with increased after-cooking darkening (ACD) are described. The proteins are useful in diagnostic assays for detecting A CD. Inhibiting or activating the proteins can also be useful in controlling and/or reducing ACD.
|
| 申请公布号 |
CA2666019(A1) |
申请公布日期 |
2008.04.24 |
| 申请号 |
CA20072666019 |
申请日期 |
2007.10.11 |
| 申请人 |
HER MAJESTY THE QUEEN IN RIGHT OF CANADA, AS REPRESENTED BY THE MINISTER OF |
发明人 |
MURPHY, PATRICK;PINTO, DEVANAND M.;WANG-PRUSKI, GEFU |
| 分类号 |
C12Q1/68;A01H1/04;C07K14/81;C12N9/02;C12N15/29;C12N15/53;C12N15/82;G01N33/53 |
主分类号 |
C12Q1/68 |
| 代理机构 |
|
代理人 |
|
| 主权项 |
|
| 地址 |
|
