Buscas alternativas:
decreased brain » decreases brain (Expandir a busca), increased brain (Expandir a busca), decreased in (Expandir a busca)
food processed » food processing (Expandir a busca), and processed (Expandir a busca)
brain decrease » brain decreases (Expandir a busca), brazil decrease (Expandir a busca), strain decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
akt decreased » and decreased (Expandir a busca), are decreased (Expandir a busca), not decreased (Expandir a busca)
decrease akt » decrease and (Expandir a busca), decrease after (Expandir a busca), decrease with (Expandir a busca)
decrease at » decrease and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
decreased brain » decreases brain (Expandir a busca), increased brain (Expandir a busca), decreased in (Expandir a busca)
food processed » food processing (Expandir a busca), and processed (Expandir a busca)
brain decrease » brain decreases (Expandir a busca), brazil decrease (Expandir a busca), strain decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
akt decreased » and decreased (Expandir a busca), are decreased (Expandir a busca), not decreased (Expandir a busca)
decrease akt » decrease and (Expandir a busca), decrease after (Expandir a busca), decrease with (Expandir a busca)
decrease at » decrease and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
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“... by Food and Drug Administration (≤75 ppm) does not affect the physicochemical and microbiological...”
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“... by Food and Drug Administration (≤75 ppm) does not affect the physicochemical and microbiological...”
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“... days). All fried garlic samples showed a decrease by 99% in the content of allicin right after...”
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“... days). All fried garlic samples showed a decrease by 99% in the content of allicin right after...”
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“...Edible coatings associated to minimally processed fruits are conducted mainly to reduce water loss...”
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Identification and evaluation of antimicrobial resistance of yeast in minimally processed vegetables
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“...minimally processed vegetables...”Acessar documento
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“... advantage of the availability of bioactive compounds in waste from large food production chains, to evaluate...”
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“... harm the food properties and quality. For this check was made the study using goji-berry. Irradiation...”
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Artigo de conferência
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“... years and the food habit most frequently observed was the intake of ultra-processed food and sweetened...”
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“...Objective: to evaluate aspects related to food choices and food consumption of teachers of Child...”
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