Buscas alternativas:
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (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)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (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)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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“... protein presented proinflammatory characteristics. There was improvement of allodynia and a decrease...”
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Artigo
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“... to increase protein and energy intake are effective at improving outcomes for patients with HF who are...”
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Outros
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“... as feed, and the NPC was the product of hePCE using the protein quality ratio, accounting for the...”
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Artigo
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“... quality of frozen hake muscle (Merluccius merluccius). It was verified that HPP resulted in a decrease...”
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Dissertação
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“... physicochemical characteristics and nutritional quality of the breast meat; it also decreases lipid oxidation...”
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Artigo
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“... in the Mediterranean, which may negatively affect productive performance and consumers' quality...”
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Artigo
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“... dorsi muscle of cattle during aging and to check their potential as biomarkers for meat quality. A total...”
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Artigo
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“.... As for necessary times of extraction, it was determined that the amount of soluble protein decrease significantly...”
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