Buscas alternativas:
decrease browning » decrease owing (Expandir a busca), decreases brown (Expandir a busca), decrease lodging (Expandir a busca)
browning process » brewing process (Expandir a busca), ironing process (Expandir a busca), growing process (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)
decrease browning » decrease owing (Expandir a busca), decreases brown (Expandir a busca), decrease lodging (Expandir a busca)
browning process » brewing process (Expandir a busca), ironing process (Expandir a busca), growing process (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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“... of 79 % for up to 9 days. The formation of the conjugates was evaluated by measures of the browning index and by using the...”
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Dissertação
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“... nas indústrias de processamento de madeira e de produção de bioenergia. Foram estudadas amostras de madeira...”
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“... browning reactions, and oxidation of lipids and vitamins. Irradiation might effectively attenuate the...”
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“... e sustentáveis. Sabe-se que as maçãs, ao serem minimamente processadas (MP) apresentam perda de qualidade...”
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“... antioxidantes e cor. As análises microbiológicas, indicaram boas condições de processamento e inocuidade...”
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“... b* colorimetric parameters, due to non-enzimatic browning reaction which turns the dried fruits more reddish and...”
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