Buscas alternativas:
quality properties » stability properties (Expandir a busca), qualitative properties (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), decrease mortality (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased 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 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 can » decrease in (Expandir a busca), decrease at (Expandir a busca), decrease on (Expandir a busca)
can decrease » can increase (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
quality properties » stability properties (Expandir a busca), qualitative properties (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), decrease mortality (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased 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 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 can » decrease in (Expandir a busca), decrease at (Expandir a busca), decrease on (Expandir a busca)
can decrease » can increase (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
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“... concentrates. The decrease in foaming properties caused by the soaking can be attributed to the leaching...”
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Artigo
12
“... concentrates. The decrease in foaming properties caused by the soaking can be attributed to the leaching...”
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Artigo
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Dose-response effects of gamma irradiation on colour and antioxidant activity of wild Malva neglecta
“...Radiation processing technology has been used to improve food security, safety and quality. However...”Acessar documento
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“... for this purpose. However, fungal proteins can be of a higher quality than those from many plants and may...”
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“... e o teor de lipídeos nas 3 formulações de pães. Os pães que receberam adição de linhaça...”
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Tese
16
“..., não foram encontrados estudos que tenham analisado a oxidação lipídica ou ainda, análises mais profundas voltadas...”
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Trabalho de conclusão de curso
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“... é um dos antirretrovirais mais prescritos a nível mundial devido à sua eficácia, baixo custo e perfil lipídico favorável...”
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“... lipid profile of bologna. The acceptance and sensorial profile of mortadella were not impaired by the...”
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Tese
20
“... of lipid structuring agents such as monoacylglycerol (MAG), soy lecithin (LEC) and sucrose fatty ester...”
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Trabalho de conclusão de curso