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oxidative processing » oxidation processing (Expandir a busca), oxidative processes (Expandir a busca), oxidative process (Expandir a busca)
decrease oxidative » decreases oxidative (Expandir a busca), decreased oxidative (Expandir a busca), increase oxidative (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), the decrease (Expandir a busca)
oxidative processing » oxidation processing (Expandir a busca), oxidative processes (Expandir a busca), oxidative process (Expandir a busca)
decrease oxidative » decreases oxidative (Expandir a busca), decreased oxidative (Expandir a busca), increase oxidative (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), the decrease (Expandir a busca)
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“.... Among these technologies is high pressure processing (HPP), which is a non-thermal food preservation...”
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“... in the food industry, in cakes, cookies, ice creams and creams, while pork fat is a product that...”
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Trabalho de conclusão de curso
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“... antioxidant activity for DPPH • scavenging and β-carotene/linoleic acid system. It was not found the presence...”
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Dissertação
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“... pectinolytic enzymes activity and oxidative that are among those that decrease the shelf life of products made...”
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Dissertação
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