Buscas alternativas:
decrease drying » decrease during (Expandir a busca), decreases during (Expandir a busca), decreased during (Expandir a busca)
increased lipid » increases lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease of (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease drying » decrease during (Expandir a busca), decreases during (Expandir a busca), decreased during (Expandir a busca)
increased lipid » increases lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease of (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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“... them as food and enhance these properties, heat has been used on them. This process alters the...”
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Artigo
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“... e por isso muitas vezes sujeitas a processamentos como forma de aumentar o seu tempo de prateleira. Neste contexto...”
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Dissertação
9
“... of dividing cells and decrease of the capacity of the radicles to re-induce TD. The incubation in PEG...”
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Tese
10
“... nos ingredientes, alterando sua digestibilidade, valor energético, forma de apreensão e palatabilidade. O processo...”
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Tese
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“... benéficos sobre a progressão da doença de Alzheimer pela atenuação do processo neuroinflamatório...”
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Dissertação
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“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Tese
13
“... durante o processo de criopreservação. Para isso, ejaculados de quatro carneiros da raça Santa Inês...”
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Dissertação
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