Buscas alternativas:
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decrease acid » decrease and (Expandir a busca), decrease lipid (Expandir a busca), decrease asian (Expandir a busca)
acid decrease » acid degreaser (Expandir a busca), rapid decrease (Expandir a busca), and decrease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
during first » housing first (Expandir a busca), during fruit (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 during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decrease acid » decrease and (Expandir a busca), decrease lipid (Expandir a busca), decrease asian (Expandir a busca)
acid decrease » acid degreaser (Expandir a busca), rapid decrease (Expandir a busca), and decrease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
during first » housing first (Expandir a busca), during fruit (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)
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“...The level of acetic acid, the main component of volatile acidity, is critical for wine quality. Its...”
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“...Endogenous levels of IAA, IAAsp and IBA were quantified during the first 8 days of in vitro rooting...”
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“... reason, this study evaluated the changes on digestive enzymes (alkaline and acid proteases, trypsin...”
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Artigo
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“...Our objectives in the current study were: 1) to understand the voluntary intake of beef cows during...”
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Tese
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“...) during decomposition can decrease dissolved oxygen levels, reducing the quality of the first producers...”
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Artigo
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“... by B. oryzae and whether high concentrations of PA could affect brown spot development. For the first goal...”
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Tese
19
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“...-N), or thiobarbituric acid reactive substances content (TBARS) and the presence/abundance of microorganisms evaluating...”Acessar documento
Dissertação
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