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decrease acid » decrease and (Expand search), decrease lipid (Expand search), decrease asian (Expand search)
acid decrease » acid degreaser (Expand search), rapid decrease (Expand search), and decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease that » decrease the (Expand search), decrease at (Expand search), decrees that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), can decrease (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
decrease acid » decrease and (Expand search), decrease lipid (Expand search), decrease asian (Expand search)
acid decrease » acid degreaser (Expand search), rapid decrease (Expand search), and decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease that » decrease the (Expand search), decrease at (Expand search), decrees that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), can decrease (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
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“... showed that the ingredients tested can have a future application in the pet food market, both from...”
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Doctoral thesis
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“... essenciais. Estas cultivares apresentaram um conteúdo significativo de polifenóis, com predomínio dos ácidos...”
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“... suggesting that YPE did not affect pear pomace technological properties. Thermal treatment also did not alter...”
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Article
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“.... Os ácidos graxos presentes em maior quantidade na semente de cupuaçu, tanto fresca como processada (líquor...”
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Master thesis
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“... as cooking, thermal processing, and enzymatic digestion have not been totally effective, because the...”
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“... its stability after fish digestion or processing. Results showed that parvalbumin represents a higher...”
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