Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), decreases disease (Expandir a busca), disease decreases (Expandir a busca)
food composition » and composition (Expandir a busca), acid composition (Expandir a busca)
decrease after » disease after (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), decreases disease (Expandir a busca), disease decreases (Expandir a busca)
food composition » and composition (Expandir a busca), acid composition (Expandir a busca)
decrease after » disease after (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
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“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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Artigo
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“... (at 90 °C for 5 or 10 min) on the changes in composition (protein oxidation and fat distribution), microstructure, flow...”
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Artigo
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“... ingredients without curcumin. After a storage of 6 months, feed composition and pH did not differ; however...”
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“... products and the application of food reformulation strategies based on salt/animal fat partial or total...”
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Tese
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“... lignin from 14.37% to 10.13% and increased the relative value of the food from 75.27% to 82.72%, all...”
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“... before and after drying) was used, using 10 replications of 3 kg. The nuts were analysed for their...”
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“...-type drier with respect to the physical, physicochemical and microbiological quality of nuts after...”
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Artigo