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protein properties » protection properties (Expandir a busca), protective properties (Expandir a busca), protein protects (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease protein » decreases protein (Expandir a busca), decreased protein (Expandir a busca), increase protein (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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 at » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease _ (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), not decrease (Expandir a busca)
protein properties » protection properties (Expandir a busca), protective properties (Expandir a busca), protein protects (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease protein » decreases protein (Expandir a busca), decreased protein (Expandir a busca), increase protein (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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 at » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease _ (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), not decrease (Expandir a busca)
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“... amounts of protein and polyunsaturated fatty acids. In this regard, the aim of this work was to assess the...”
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Artigo
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“..., ex vivo and in vitro, in order to investigate toxicological and physiological properties of LP. Mean...”
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Tese
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“... and lemon. At the end of the fermentation and two weeks after seasoning, the physicochemical...”
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Artigo
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“... composition, protein profile, and solubility, which was evaluated at two levels of NaCl concentrations, 0.03...”
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