Buscas alternativas:
rapidly decrease » rapid increase (Expandir a busca), brazil decrease (Expandir a busca), taping decrease (Expandir a busca)
decrease rapidly » disease rapidly (Expandir a busca), decrease lipid (Expandir a busca)
strain decrease » stress decreases (Expandir a busca)
decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (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)
rapidly decrease » rapid increase (Expandir a busca), brazil decrease (Expandir a busca), taping decrease (Expandir a busca)
decrease rapidly » disease rapidly (Expandir a busca), decrease lipid (Expandir a busca)
strain decrease » stress decreases (Expandir a busca)
decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (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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“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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Artigo
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Effect of high-pressure processing on texture and color of crossbreed F1 Senepol/Nelore cattle beef.
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“...High-pressure processing...”Acessar documento (1)
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“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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“... production, epistatic effects in certain strain combinations caused decreases in starch-fermenting activity...”
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Artigo
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“... promoted a growing interest in these applications, especially with concern to their potentialities for food...”
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