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)
coating decrease » craving decrease (Expandir a busca), loading decreased (Expandir a busca), statins decrease (Expandir a busca)
edible coating » edible coatings (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)
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)
coating decrease » craving decrease (Expandir a busca), loading decreased (Expandir a busca), statins decrease (Expandir a busca)
edible coating » edible coatings (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)
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“... and microbial growing of beef steak was investigated. Three edible coating treatments were prepared...”
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Artigo
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“... quality. Edible coatings can act as effective carriers of antimicrobials for treatment of cheese surfaces...”
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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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“... an edible chitosan coating containing bitter gourd extract. Mango fruits were coated with 0.5, 1.0 and...”
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Artigo
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“... food quality and extend their shelf-life. This may be achieved by the use of new natural edible...”
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