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1.
Food Chem ; 388: 133014, 2022 Sep 15.
Artigo em Inglês | MEDLINE | ID: mdl-35486986

RESUMO

The precise mechanism of texture changes in abalone muscles during boiling was investigated using quantitative proteomic analysis. A total 353 water-soluble proteins were identified in fresh abalone muscle. The number was decreased to 233 (6 min) and 201 (30 min), and then increased to 271 (240 min) during boiling. The undetectable protein in water-soluble fraction caused by boiling mainly belong to hemocyanins, protein kinases, dehydrogenases, phosphorylases, and transferases, while the newly identified proteins in water-soluble fraction during boiling mainly belong to collagen and myofibrillar proteins (MPs).Additionally, results also showed that boiling caused protein oxidation, denaturation, aggregation, crosslinking and degradation. Combined with the texture changes of abalone muscles during boiling, it was speculated that the oxidation, denaturation, aggregation and crosslinking of proteins led to the increase of shear force, however, the degradation of structural proteins such as MPs and collagen caused the decreases in shear force and hardness.

2.
Food Funct ; 13(4): 1785-1796, 2022 Feb 21.
Artigo em Inglês | MEDLINE | ID: mdl-35142324

RESUMO

The effects of oxidation on protein digestion and transport in cooked abalone muscles were investigated using a combination of simulated digestion and everted-rat-gut-sac models for the first time. Boiling heat treatments caused protein oxidation in the abalone muscles, reflected by increases in the carbonyl group and disulfide bond contents, protein hydrophobicity and aggregation degree, as well as decreases in the free sulfhydryl group and amino acid contents. Protein oxidation significantly inhibited the degree of hydrolysis, digestion rate, and digestibility of the abalone muscles in the simulated digestion model. The results from the everted-rat-gut-sac model showed that amino acid and peptide transport levels from the digestion products of the cooked abalone muscles were lower than those of the uncooked samples. In contrast, the addition of antioxidants of bamboo leaves mitigated heat-treatment-induced protein oxidation, aggregation and increased hydrophobicity, and consequently improved abalone muscle protein digestibility and transport levels.


Assuntos
Antioxidantes , Gastrópodes/química , Músculos/metabolismo , Sasa/química , Alimentos Marinhos , Animais , Antioxidantes/química , Antioxidantes/farmacologia , Digestão/efeitos dos fármacos , Masculino , Modelos Biológicos , Músculos/química , Oxirredução , Folhas de Planta/química , Ratos , Ratos Sprague-Dawley
3.
Ultrason Sonochem ; 82: 105883, 2022 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-34952344

RESUMO

The combined effects of ultrasound and the antioxidants of bamboo leaves (AOB) on the quality maintenance of the adductor muscle of scallops (AMSs) during cold storage was investigated. Ultrasound power at 350 W coupled with AOB solution (2% w/v) (UAOB-350) was applied to treat the AMSs according to Taylor diagram analysis. The microstructure, oxidative changes (lipid and protein oxidation), total numbers of colonies, total volatile basic nitrogen, and texture of the AMSs during 6 days of cold storage were analysed. The results indicated that UAOB-350 treatment could effectively retard protein and lipid oxidation and bacterial growth and maintain better microstructure and texture characteristics than AOB solution treatment alone, prolonging the shelf life of the AMSs by 2 days during storage at 4 °C. These results indicate that the UAOB-350 combination method has promising potential to maintain the quality and extend the shelf life of AMSs during cold storage.


Assuntos
Pectinidae , Animais , Antioxidantes , Lipídeos , Músculo Esquelético , Alimentos Marinhos/análise
4.
Food Chem ; 351: 129344, 2021 Jul 30.
Artigo em Inglês | MEDLINE | ID: mdl-33647688

RESUMO

Protein oxidation is considered as an important factor affecting the texture quality of surimi. In this work, the myofibrillar protein (MP) from shrimp (Penaeus vannamei) was subjected to a hydroxyl radical generating system at various concentrations of H2O2, to simulate the oxidative environment during surimi processing. After the hydroxyl radical oxidation, it was found that the carbonyl content, surface hydrophobicity, and MP aggregation increased. Meanwhile, the a-helix decreased, but ß-sheet increased after oxidation. The moderate oxidation led to a dense network microstructure, increased water holding capacity (WHC) and decreased water mobility, which ultimately enhanced textural (hardness and springiness increased by 0.51- and 0.06-fold, respectively) and rheological properties of MP gel (MPG). However, excessive oxidation could reduce the mechanical properties of MPG. The microstructure, WHC and water distribution played a key role in the mechanical properties of MPG. This study can provide a theoretical basis for processing of shrimp surimi products.


Assuntos
Anostraca , Fenômenos Químicos , Radical Hidroxila/química , Proteínas Musculares/química , Animais , Géis , Interações Hidrofóbicas e Hidrofílicas , Oxirredução , Reologia , Alimentos Marinhos , Água/química
5.
J Sci Food Agric ; 101(4): 1554-1561, 2021 Mar 15.
Artigo em Inglês | MEDLINE | ID: mdl-32869299

RESUMO

BACKGROUND: Phospholipids, the main lipid component in marine shellfish, mainly comprise glycerophosphocholine (GPC) and glycerophosphoethanolamine (GPE). GPC and GPE in marine shellfish, especially scallop, carry n-3 long-chain polyunsaturated fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), although different types of glycerophospholipids (GP) have different health benefits on human health. Moreover, different GP subclasses such as GPC and GPE have different oxidative susceptibilities in complex food systems. The present study compared the oxidative susceptibilities of GPC and GPE in dried scallop during storage by high-performance liquid chromatography-tandem mass spectrometry and kinetic models, and also investigated the effects of natural phenolic antioxidant on their susceptibilities. RESULTS: The results showed that GPC and GPE molecular species (carrying EPA or DHA) contents in samples continuously reduced during storage at two different temperatures. The first-order kinetic model better reflected the changes of GPC and GPE molecular species (carrying EPA or DHA) in samples than the zero-order kinetic model during storage. According to the oxidation rate (k) obtained from first-order kinetic models, GPE possessed a greater oxidation rate than GPC during storage. Moreover, the results showed that antioxidants of bamboo leaves (AOB, polar polyphenolic antioxidants) significantly decreased the oxidation rates of GPC and GPE molecular species (carrying EPA or DHA) in samples during storage, and GPC could be more effectively protected by AOB compared to GPE. CONCLUSION: The present study provides a practical method for accurately evaluating the oxidative susceptibility of different phospholipid classes in complex food systems. © 2020 Society of Chemical Industry.


Assuntos
Pectinidae/química , Fosfatidiletanolaminas/química , Fosforilcolina/química , Alimentos Marinhos/análise , Animais , Armazenamento de Alimentos , Cinética , Músculo Esquelético/química , Oxirredução
6.
Front Genet ; 12: 750975, 2021.
Artigo em Inglês | MEDLINE | ID: mdl-35046995

RESUMO

Genetic variation of macrophage migration inhibitory factor (MIF) gene has been linked to coronary artery disease. We investigated an association between the polymorphism of MIF gene rs2070766 and acute coronary syndromes (ACS) and the predictive value of MIF gene variation in clinical outcomes. This study involved in 963 ACS patients and 932 control subjects from a Chinese population. All participants were genotyped for the single nucleotide polymorphism (SNP) of MIF gene rs2070766 using SNPscan™. A nomogram model using MIF genetic variation and clinical variables was established to predict risk of ACS. Major adverse cardiovascular events (MACE) were monitored during a follow-up period. The frequency of rs2070766 GG genotype was higher in ACS patients than in control subjects (6.2 vs 3.8%, p = 0.034). Multivariate logistic regression analysis revealed that individuals with mutant GG genotype had a 1.7-fold higher risk of ACS compared with individuals with CC or CG genotypes. Using MIF rs2070766 genotypes and clinical factors, we developed a nomogram model to predict risk of ACS. The nomogram model had a good discrimination with an area under the curve of 0.781 (95% CI: 0.759-0.804), concordance index of 0.784 (95% CI: 0.762-0.806) and well-fitted calibration. During the follow-up period of 25 months, Kaplan-Meier curves demonstrated that ACS patients carrying GG phenotype developed more MACE compared to CC or CG carriers (p < 0.05). GG genotype of MIF gene rs2070766 was associated with a higher risk of ACS in a Chinese population. The GG genotype carriers in ACS patients had worse clinical outcomes compared with those carrying CC or CG genotype. Together with rs2070766 genetic variant of MIF gene, we established a novel nomogram model that can provide individualized prediction for ACS.

7.
J Food Sci ; 85(9): 2673-2680, 2020 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-32790209

RESUMO

The impact of protein oxidation and degradation on texture deterioration of ready-to-eat (RTE) shrimps during storage was investigated. The deterioration in texture during storage was manifested by decreased instrumental hardness, elasticity, chewiness, and recoverability. The occurrence of protein oxidation was revealed by a significant increase in the contents of free radicals and carbonyls. The increases in trichloroacetic acid-soluble peptide (TCA-soluble peptide) content and myofibril fragmentation index (MFI) were also observed, suggesting the degradation of protein. Pearson correlation analysis showed that the decreased instrumental texture parameters were negatively correlated with the increased carbonyl content, TCA-soluble peptide, MFI, porosity, and pore size as well as the decreased water-holding capacity (WHC), thus, it was hypothesized that protein oxidation and degradation were responsible for changes in the microstructure and reduction of WHC, which ultimately resulted in texture deterioration of RTE shrimps.


Assuntos
Proteínas de Artrópodes/química , Palaemonidae/química , Frutos do Mar/análise , Animais , Fast Foods/análise , Armazenamento de Alimentos , Radicais Livres/análise , Dureza , Miofibrilas/química , Oxirredução , Água/análise
8.
Food Chem ; 330: 127248, 2020 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-32531638

RESUMO

The effects of endogenous proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control were investigated. The lactic acid (LA) + tea polyphenols (TP)-treated sea cucumbers showed relatively higher values in texture and rheological indicators than the blank control group after thermal processing. By contrast, the (LA + TP)-treated sea cucumbers also had lower values in water-soluble hydroxyproline, glycosaminoglycans and proteins, trichloroacetic acid-soluble peptide content, and more orderly secondary structure of proteins, indicating that the additives affected the mechanical properties of thermally processed sea cucumbers by preventing the proteolysis of proteins. All texture and rheological indicators of thermally processed sea cucumbers decreased time-dependently during chilled storage. The additives (LA + TP) significantly prevented the progressive deterioration in mechanical properties by retarding the changes in microstructure as well as phase state and distribution of water through preventing protein oxidation.


Assuntos
Pepinos-do-Mar/química , Animais , Temperatura Alta , Hidroxiprolina/química , Oxirredução , Proteólise
9.
BMC Cardiovasc Disord ; 20(1): 300, 2020 06 19.
Artigo em Inglês | MEDLINE | ID: mdl-32560699

RESUMO

BACKGROUND: Coronary artery disease (CAD) remains one of the major causes of death in humans. Genetic testing may allow early detection and prevention of this disease. This study aimed to investigate the association between the macrophage migration inhibitory factor (MIF) -173G/C (rs755622) polymorphism and susceptibility to CAD based on a meta-analysis. METHODS: We searched several databases to identify observational case-control studies investigating the association between the MIF -173G > C (rs755622) polymorphism and CAD risk published before July 30, 2019. Data were analyzed using the STATA software. RESULTS: Six studies, comprising a total of 1172 CAD cases and 1564 controls evaluated for MIF polymorphisms, were included. The occurrence of CAD was found to be associated with the C allele of the MIF rs755622 SNP in the total population (C/G, OR = 1.489, 95% CI = 1.223-1.813). Further, MIF -173G/C polymorphism was significantly associated with CAD under the allelic model in the Asian (C/G, OR = 1.775, 95% CI = 1.365-2.309) and Caucasian (C/G, OR = 1.288, 95% CI 1.003-1.654) subgroups. The data showed that the risk of CAD was higher in the population carrying the C allele. CONCLUSIONS: We found evidence of associations between MIF -173C/G and CAD susceptibility in the Asian and Caucasian populations.


Assuntos
Doença da Artéria Coronariana/genética , Oxirredutases Intramoleculares/genética , Fatores Inibidores da Migração de Macrófagos/genética , Polimorfismo de Nucleotídeo Único , /genética , Estudos de Casos e Controles , Doença da Artéria Coronariana/diagnóstico por imagem , Doença da Artéria Coronariana/etnologia , Estudos de Associação Genética , Predisposição Genética para Doença , Fatores de Risco de Doenças Cardíacas , Humanos , Estudos Observacionais como Assunto , Medição de Risco , /genética
10.
Food Chem ; 323: 126790, 2020 Apr 11.
Artigo em Inglês | MEDLINE | ID: mdl-32305808

RESUMO

Texture deterioration occurs in adductor muscle of scallop (Argopecten irradians) (AMS) after 5 d of cold storage. Principal component analysis indicated the texture deterioration resulted in significant decrease of hardness, springiness, adhesiveness and chewiness, but significantly increased cohesiveness. Endogenous proteases degraded structural proteins, among which cysteine proteases were mainly responsible for myofibrillar proteins (MPs) degradation, while serine proteases degraded both MPs and connective tissue proteins. Pearson coefficient analysis showed that texture indicators significantly correlated with structural protein indicators in AMS. To be more specific, the hardness, springiness, adhesiveness and chewiness negatively correlated with myofibrillar fragmentation index, soluble hydroxyproline (Hyp) and soluble glycosaminoglycans, but positively correlated with solubility of MPs and water holding capacity. Meanwhile, the cohesiveness positively correlated with soluble Hyp. The Taylor diagram and Hierarchical cluster analysis confirmed that the inhibitors of cysteine and serine proteases could effectively retard textural deterioration of AMS during 5 d of cold storage.

11.
J Sci Food Agric ; 100(6): 2544-2553, 2020 Apr.
Artigo em Inglês | MEDLINE | ID: mdl-32017121

RESUMO

BACKGROUND: Fresh shrimp (Penaeus vannamei) deteriorates easily and the drying process is an important processing method for prolonging the shelf life of shrimp. The traditional drying method is hot-air-drying (HD), which can cause some problems such as nutrient loss, discoloration and lipid oxidation. In recent years, freeze-drying (FD) has been popular for removing moisture from food at lower temperatures, maintaining the structure of raw materials, and improving storage stability of products. In the present study, the effects of HD and FD on lipid and color of P. vannamei and the mechanisms involved were investigated. RESULTS: FD caused less lipid oxidation compared to HD; consequently, FD-processed shrimps had lower levels of primary and secondary oxidation products, as well as acid value, and higher contents of triacylglycerol, phosphatidylcholine, phosphatidylethanolamine, eicosapentaenoic acid and docosahexaenoic acid compared to HD-processed samples. Lipase and lipoxygenase played a role in the oxidation and hydrolysis of lipids during drying process. FD-processed shrimps had lower yellowness value and chromatic aberrations but a higher whiteness value compared to HD-processed samples. Correlation analysis showed that lipid oxidation, astaxanthin degradation and the Maillard reaction contributed to the changes of color. Principal component analysis indicated that FD caused less deterioration in quality compared to HD. CONCLUSION: In the present study, FD is recommended for preserving shrimp color and lipid nutrition in terms of lipid oxidation control. © 2020 Society of Chemical Industry.


Assuntos
Dessecação/métodos , Liofilização/métodos , Penaeidae/química , Animais , Cor , Conservação de Alimentos/métodos , Qualidade dos Alimentos , Hidrólise , Metabolismo dos Lipídeos , Reação de Maillard , Oxirredução
12.
Food Chem ; 308: 125650, 2020 Mar 05.
Artigo em Inglês | MEDLINE | ID: mdl-31655477

RESUMO

This study aimed at investigating the formation and accumulation of 16 reactive aldehydes in clam (Ruditapes philippinarum) during oil frying in both the tissue and the oil using an HPLC-ESI-MS/MS methodology. After processing, the accumulation of acrolein, crotonaldehyde, pentanal, trans-2-hexenal, hexanal, trans, trans-2,4-heptadienal, heptanal, nonanal, trans, trans-2,4-decadienal and 4-hydroxy-2-nonenal was most noticeable in both fried clam and frying oil. Most of the aldehyde species showed a time- and temperature-dependent manner of formation and accumulation during frying due to continuous oxidative degradation under conditions employed. However, several species of aldehyde such as acrolein and trans-2-pentenal slightly decreased at higher temperatures and/or longer frying times, which may be due to the imbalance toward disappearance of aldehydes resulting from their evaporation under the extreme conditions. Presence of natural polyphenols in bamboo leaves significantly prevented the formation of aldehydes in both fried clam and frying oil due to their antioxidant activity (P < 0.05).


Assuntos
Aldeídos/química , Bivalves/química , Animais , Cromatografia Líquida de Alta Pressão , Culinária , Temperatura Alta , Oxirredução , Espectrometria de Massas em Tandem
13.
Food Chem ; 295: 423-431, 2019 Oct 15.
Artigo em Inglês | MEDLINE | ID: mdl-31174778

RESUMO

Effects of natural phenolics on the shelf life of dried scallop adductor muscle predicted by accelerated shelf life testing (ALST) combined with Arrhenius model were investigated. This allows the food industries to reliably and rapidly determine the shelf life of dried shellfish species treated with antioxidants. The shelf life of dried scallop adductor muscle treated with antioxidants of bamboo leaves (AOB) and tea polyphenols (TP) was more than 1.70-fold that of dried control scallop adductor muscle. Thus, the highly nutritional value of dried scallop adductor muscle, based on its lipid constituents, is maintained during storage. OXITEST method further confirmed the improvement of lipid stability of antioxidant treated dried scallop adductor muscle by protecting polyunsaturated fatty acids, especially eicosapentaenoic and docosahexaenoic acids, against autoxidation. Moreover, the natural phenolics employed effectively limited lipid oxidation by breaking the autoxidative chain reaction and/or inhibiting free radical formation in dried scallop adductor muscle during storage.


Assuntos
Armazenamento de Alimentos , Lipídeos/química , Pectinidae/química , Polifenóis/química , Frutos do Mar , Animais , Antioxidantes/química , Camellia sinensis/química , Ácidos Graxos Insaturados/análise , Ácidos Graxos Insaturados/química , Liofilização , Músculo Esquelético/química , Valor Nutritivo , Oxirredução , Folhas de Planta/química , Carbamilação de Proteínas , Sasa/química
14.
Food Chem ; 281: 251-260, 2019 May 30.
Artigo em Inglês | MEDLINE | ID: mdl-30658755

RESUMO

Lipid hydrolysis and oxidation occurred in Argopecten irradians adductor muscle during hot air drying. Using an in vivo imaging system, we found that antioxidants of bamboo leaves (AOB) could diffuse into the adductor muscle upon marinating. Both tea polyphenols (TP) and AOB efficiently retarded lipid oxidation but had a slight effect on lipid hydrolysis during drying process. The in situ antioxidant mechanisms of AOB as well as TP were revealed, including quenching of free radicals detected by electron spin resonance, chelating metal ions determined by confocal laser scanning microscopy and inhibiting lipoxygenase. Less than 8% of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in AOB and TP marinated adductor muscle were decreased compared to more than 28% decrease in control adductor muscle during the drying process. Overall, these natural antioxidants, TP and AOB, efficiently maintained high nutritive value of adductor muscle, especially, their lipid quality.


Assuntos
Antioxidantes/análise , Dessecação , Manipulação de Alimentos , Pectinidae , Polifenóis/análise , Alimentos Marinhos/análise , Chá/química , Animais , Ácidos Docosa-Hexaenoicos/análise , Ácido Eicosapentaenoico/análise , Ácidos Graxos Insaturados/análise , Metabolismo dos Lipídeos , Valor Nutritivo , Fosforilcolina/análise , Extratos Vegetais/análise , Folhas de Planta/química , Sasa/química , Substâncias Reativas com Ácido Tiobarbitúrico/análise
15.
Food Chem ; 272: 109-116, 2019 Jan 30.
Artigo em Inglês | MEDLINE | ID: mdl-30309519

RESUMO

Change in quality of mussels (Mytilus edulis) meat when stored at 4 °C was evaluated by determining volatile basic nitrogen (TVB-N), peroxide value (POV), thiobarbituric acid reactive substance (TBARS), total oxidation (TOTOX), lipid class, fatty acid (FA), phosphatidylcholine (PC) and phosphatidylcholine (PE) content, and glycerophospholipid (GP) molecular species. After 4 days of storage, the percentages of triacylglycerol and polar lipid as well as the contents of PC, PE and major GP molecular species significantly decreased (P < 0.05), while the percentages of free FA and monoacylglycerol significantly increased (P < 0.05), indicating the hydrolysis of lipids. The increase in activities of phospholipase and lipase during storage suggests that they may contribute to the hydrolysis of lipids. The cold storage also resulted in significantly increased POV, TBARS and TOTOX as well as lipoxygenase activity (P < 0.05) but slightly decreased percentage of polyunsaturated FA (PUFA), indicating the occurrence of lipid oxidation.


Assuntos
Temperatura Baixa , Armazenamento de Alimentos , Lipídeos/química , Mytilus edulis/química , Animais , Ácidos Graxos/química , Glicerofosfolipídeos/química , Hidrólise , Lipase/química , Oxirredução , Fosfatidilcolinas/química , Alimentos Marinhos/análise , Substâncias Reativas com Ácido Tiobarbitúrico/química
16.
J Food Sci ; 83(12): 2976-2982, 2018 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-30380147

RESUMO

Clam Ruditapes philippinarum was processed by hot-air drying and the changes of its lipids were evaluated by analyzing lipid classes, phospholipid classes, fatty acids, as well as oxidation parameters including peroxide value (POV), thiobarbituric acid-reactive substances (TBARS) value, total oxidation value (TOTOX), and oxidation test (OXITEST). The hot-air drying process reduced the contents of triacylglycerol, phosphatidylcholine, and phosphatidylethanolamine, indicating the hydrolysis of lipids. Meanwhile, the hot-air drying process significantly decreased the proportion of n-6 polyunsaturated fatty acid (PUFA), and consequently increased the PUFA ratio of n-3/n-6. Interestingly, the POV, TBARS and TOTOX decreased after the hot-air drying process. However, significant decline of the induction period for the dried clam tissue at elevated temperatures indicated their higher oxidation level, poor oxidative stability and reduction of shelf-life. Therefore, OXITEST method turned out to be an effective tool for estimating the level of lipid oxidation for hot-air dried clam.


Assuntos
Dessecação , Gorduras na Dieta/análise , Manipulação de Alimentos , Alimentos Marinhos/análise , Animais , Bivalves , Ácidos Graxos Ômega-3/análise , Ácidos Graxos Ômega-6/análise , Hidrólise , Metabolismo dos Lipídeos , Oxirredução , Fosfatidilcolinas/análise , Fosfolipídeos/análise , Substâncias Reativas com Ácido Tiobarbitúrico/análise
17.
Org Biomol Chem ; 9(14): 5039-42, 2011 Jul 21.
Artigo em Inglês | MEDLINE | ID: mdl-21660365

RESUMO

CuBr was found to be an efficient catalyst for the C-N cross coupling reaction of purine and diaryliodonium salts. 9-Arylpurines were synthesized in excellent yields with short reaction times (2.5 h). The method represents an alternative to the synthesis of 9-arylpurines via Cu(II) catalyzed C-N coupling reaction with arylboronic acids as arylating agents.


Assuntos
Brometos/química , Cobre/química , Hidrocarbonetos Iodados/química , Purinas/química , Purinas/síntese química , Catálise , Cristalografia por Raios X , Modelos Moleculares , Estrutura Molecular , Sais/química , Estereoisomerismo
19.
Org Lett ; 13(8): 2008-11, 2011 Apr 15.
Artigo em Inglês | MEDLINE | ID: mdl-21434677

RESUMO

Purine is utilized as a new directing group for the Pd-catalyzed monoarylation of 6-arylpurines with simple aryl iodides via C-H bond activation in good yields, providing a complementary tool for the modification of 6-arylpurines (nucleosides). Most importantly, purine can be used as a building block for nucleoside derivatives, and the use of purine as a directing group helps avoid additional synthetic steps.


Assuntos
Carbono/química , Hidrogênio/química , Iodetos/química , Paládio/química , Purinas/química , Catálise , Estrutura Molecular , Estereoisomerismo
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