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decrease asian » decrease in (Expand search)
gel processing » gel process (Expand search), signal processing (Expand search)
asian decrease » can decrease (Expand search), via decrease (Expand search), acid decrease (Expand search)
decrease will » decrease with (Expand search), decrease cell (Expand search), decrease il (Expand search)
decrease gel » decrease cell (Expand search), decrease il (Expand search), decrease age (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
decrease asian » decrease in (Expand search)
gel processing » gel process (Expand search), signal processing (Expand search)
asian decrease » can decrease (Expand search), via decrease (Expand search), acid decrease (Expand search)
decrease will » decrease with (Expand search), decrease cell (Expand search), decrease il (Expand search)
decrease gel » decrease cell (Expand search), decrease il (Expand search), decrease age (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
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“..., firmness, rehydration ratio, and water holding capacity of aloe vera gel stored for 60 days at 4 °C. The...”
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Article
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“...Os doces e geleias de frutas estão presentes no dia-a-dia dos brasileiros, em todos os estados...”
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Doctoral thesis
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“... to homogeneity using acetone precipitation followed by anion exchange and gel filtration chromatography and...”
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Article
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“...) para olho-de-cão, eviscerado armazenado em gelo (0 ± 1°C) e acompanhar por análises químicas, físicas...”
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Master thesis
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Subjects:
“...polyacrylamide gel electrophoresis...”
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Article
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“... lisozima, conalbumina e ovalbumina da clara. O gel de pectina de alto teor de grupos metoxila...”
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Doctoral thesis
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Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
“... to a decrease in the gel strength. However, for whey proteins a small amount of LBG (0.1 %) leads to a big...”Access document