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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... which it starts to decrease. Generally speaking, quality parameters did not change with temperature, but...”Access document
Master thesis
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“... essenciais. Estas cultivares apresentaram um conteúdo significativo de polifenóis, com predomínio dos ácidos...”
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“... of Enterobacteriaceae after 24 h of colonic fermentation, in addition to decrease the pH values and increase the...”
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Doctoral thesis
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“... present side effects. During PDN there is a loss of γaminobutyric acid (GABA)-mediated pain inhibition...”
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Master thesis
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“... or increased values compared to the BR diet. Nitrogen balance did not change (P>0.05), but a linear increase...”
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Doctoral thesis
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“..., foram observadas respostas lineares na capacidade de adsorção em todas as cepas avaliadas sob condições de pH ácido...”
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Doctoral thesis
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“... as cooking, thermal processing, and enzymatic digestion have not been totally effective, because the...”
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