Buscas alternativas:
decrease higher » decrease high (Expandir a busca), increase higher (Expandir a busca), decreased high (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 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 higher » decrease high (Expandir a busca), increase higher (Expandir a busca), decreased high (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 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)
1
“... concentration (p < .05) compared to CG. SG showed higher fecal butyric acid and lower pH compared to baseline...”
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Artigo
2
“... concentration (p < .05) compared to CG. SG showed higher fecal butyric acid and lower pH compared to baseline...”
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Artigo
3
“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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Artigo
4
Relationship among body condition at parturition, decrease of backfat thickness and weight during...
“... at parturition, decrease of backfat thickness and weight during the lactation and the interval from weaning...”Acessar documento
Artigo
5
“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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Artigo
6
Assuntos:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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7
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“...), degradation rate coefficient, release in food simulants and protective effect on oxidation of vitamin...”
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Artigo
9
10
“... resources. In contrast, males exhibited a decrease in latency and food consumption only for high-quality...”
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Dissertação
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16
“... in faeces production and moisture, and a linear decrease in faeces pH was observed with higher LP (P<0.05...”
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Tese
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