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decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
1 processing » l1 processing (Expandir a busca), 2 processing (Expandir a busca), 8 processing (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease 1 » decrease β (Expandir a busca), decrease in (Expandir a busca), decrease at (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
1 processing » l1 processing (Expandir a busca), 2 processing (Expandir a busca), 8 processing (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease 1 » decrease β (Expandir a busca), decrease in (Expandir a busca), decrease at (Expandir a busca)
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“... 7 to 11 hours. During dehydration process temperature and fruit moisture were controlled. pH, acidity, soluble...”
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“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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Artigo
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“..., garlic, pepper, and undergoes processes of maturation, smoking and drying. During the fermentation and...”
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“... ones. This knowledge has led researchers to conclude that grape processing could contribute...”
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8
“... processing and drug loading techniques were used in order to prepare controlled drug delivery systems (CDDS...”
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“... considered carcinogenic and genotoxic. Thirteen PAHs were investigated during cocoa processing. Two cocoa...”
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Artigo
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“... decrease vitamin C (vit C) content in vegetables. This paper presents the results of three field trials...”
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“... several months of no exposure to the language. Surprisingly, proficiency did not decrease during this...”
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Artigo
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Acessar documento
Dissertação
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