Search alternatives:
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease treg » decrease the (Expand search), decrease their (Expand search)
treg decrease » the decrease (Expand search), urea decrease (Expand search), drugs decrease (Expand search)
decrease low » decreases low (Expand search), decreases flow (Expand search), decrease of (Expand search)
low decrease » flow decrease (Expand search), loss decrease (Expand search), to decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease treg » decrease the (Expand search), decrease their (Expand search)
treg decrease » the decrease (Expand search), urea decrease (Expand search), drugs decrease (Expand search)
decrease low » decreases low (Expand search), decreases flow (Expand search), decrease of (Expand search)
low decrease » flow decrease (Expand search), loss decrease (Expand search), to decrease (Expand search)
1
2
3
4
5
6
7
8
9
10
11
12
13
14
“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
15
Effect of high-pressure processing on texture and color of crossbreed F1 Senepol/Nelore cattle beef.
Subjects:
“...High-pressure processing...”Access document (1)
Access document (2)
Article
16
17
18
19
“...The concept of Food Safety Objective (FSO) has mostly been applied to understanding the effects...”
Access document
Access document
Article
20
Subjects:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
Access document
Access document