Buscas alternativas:
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease load » decrease blood (Expandir a busca), decrease low (Expandir a busca), decrease sod (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
load effect » load effects (Expandir a busca), road effect (Expandir a busca), road effects (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease load » decrease blood (Expandir a busca), decrease low (Expandir a busca), decrease sod (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
load effect » load effects (Expandir a busca), road effect (Expandir a busca), road effects (Expandir a busca)
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“... Tamarindus indica L. seed, as a CCK secretagogue and its action upon food intake and leptin in obese Wistar...”
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Artigo
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“..., the physicochemical parameters (firmness, weight loss and color), the microbial load, total phenolic...”
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Artigo
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“..., the physicochemical parameters (firmness, weight loss and color), the microbial load, total phenolic...”
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“...Consumers demand for high quality food stuffs with no preservatives and with extended shelf-life...”
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Dissertação
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“... effect of crystallization in the physicochemical, microbial and antioxidant properties of pansies (Viola...”
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“... observed under 75 and 100 MPa. In a second set of experiments with raw milk, with a microbial load above...”
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