Buscas alternativas:
decrease storage » decreases storage (Expandir a busca), decrease otorrhea (Expandir a busca), decrease treg (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)
in decrease » in decreased (Expandir a busca), pain decrease (Expandir a busca), and decrease (Expandir a busca)
decrease on » decrease of (Expandir a busca), decrease or (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or decrease (Expandir a busca)
decrease storage » decreases storage (Expandir a busca), decrease otorrhea (Expandir a busca), decrease treg (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)
in decrease » in decreased (Expandir a busca), pain decrease (Expandir a busca), and decrease (Expandir a busca)
decrease on » decrease of (Expandir a busca), decrease or (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or decrease (Expandir a busca)
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... health benefits. Mackerel is also a good source of proteins, essential amino acids and other biologically...”Acessar documento
Dissertação
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“...Abstract The cold storage of milt implies potentials alterations in its quality because the storage...”
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Artigo
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“... in dietary fibers, proteins, and minerals. Carioca bean (Phaseolus vulgaris L.) has a promising chemical...”
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Tese
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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...”Acessar documento
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“... proteins were affected by salting/smoking treatment and the additional freezing step can result in decrease...”
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“... analyzed for macroscopic aspects, cell removal, decrease of DNA content, preservation of proteins and three...”
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Artigo
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“... observed a decrease in lactose, lysine content and pH; increase in moisture, HMF content, water activity...”
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Dissertação
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