Buscas alternativas:
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
shelf decrease » help decrease (Expandir a busca), sheep decreases (Expandir a busca), the decrease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease with (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
and shelf » and sheep (Expandir a busca)
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
shelf decrease » help decrease (Expandir a busca), sheep decreases (Expandir a busca), the decrease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease with (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
and shelf » and sheep (Expandir a busca)
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“... investigation of the shelf life. To that end, survival analysis and cut-off point (COP) methodologies access the...”
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Artigo
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“... in ascorbic acid content after harvest (196.5 mg 100 g−1). The lowest weight loss and rot incidence occurred...”
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Artigo
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“... officinalis) extracts at different concentrations (0.5, 1, 1.5, and 2%) on the raw chicken mince. For this...”
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Artigo
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“... de sinalização EGFR/ PI3K/ AKT/ mTOR que está relacionada a processos biológicos de sobrevivência e crescimento...”
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Trabalho de conclusão de curso
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“... products and the application of food reformulation strategies based on salt/animal fat partial or total...”
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Tese
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