Buscas alternativas:
decrease cells » decrease cell (Expandir a busca), decreases cell (Expandir a busca), decrease costs (Expandir a busca)
and processing » food processing (Expandir a busca)
cells decrease » cells decreases (Expandir a busca), cells increase (Expandir a busca), cells increases (Expandir a busca)
decrease risk » decreased risk (Expandir a busca), increase risk (Expandir a busca), decrease in (Expandir a busca)
risk increase » diet increase (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease β » decrease _ (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
β decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), l decrease (Expandir a busca)
decrease cells » decrease cell (Expandir a busca), decreases cell (Expandir a busca), decrease costs (Expandir a busca)
and processing » food processing (Expandir a busca)
cells decrease » cells decreases (Expandir a busca), cells increase (Expandir a busca), cells increases (Expandir a busca)
decrease risk » decreased risk (Expandir a busca), increase risk (Expandir a busca), decrease in (Expandir a busca)
risk increase » diet increase (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease β » decrease _ (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
β decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), l decrease (Expandir a busca)
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“... and OVA-specific IgE and IgG1 titers (p<0.05). There was an increase of NOS-2 expression, IL-10 and...”
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“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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“... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...”
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“... showed that the higher concentrations of dispersed WO3 NPs (300, 500 and 1000 ppm) caused significant...”
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“... lactose conversion, the processing time, viscosity and syneresis were evaluated. Fermentation was promoted...”
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“..., the lactose conversion, the processing time, viscosity and syneresis were evaluated. Fermentation was...”
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