Buscas alternativas:
protein processing » protein protein (Expandir a busca), grain processing (Expandir a busca)
decreased protein » decreases protein (Expandir a busca), increased protein (Expandir a busca), decreased pten (Expandir a busca)
decrease price » decrease pro (Expandir a busca), decrease risk (Expandir a busca)
price decrease » price increase (Expandir a busca), juice decreases (Expandir a busca), price increases (Expandir a busca)
at decreased » rats decreased (Expandir a busca), and decreased (Expandir a busca), are decreased (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
protein processing » protein protein (Expandir a busca), grain processing (Expandir a busca)
decreased protein » decreases protein (Expandir a busca), increased protein (Expandir a busca), decreased pten (Expandir a busca)
decrease price » decrease pro (Expandir a busca), decrease risk (Expandir a busca)
price decrease » price increase (Expandir a busca), juice decreases (Expandir a busca), price increases (Expandir a busca)
at decreased » rats decreased (Expandir a busca), and decreased (Expandir a busca), are decreased (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
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Assuntos:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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“... in cryotubes until the processing data for cytokine dosage, evaluation of TLR4 protein and the main classes...”
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Tese
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“... used to decrease the allergenicity of egg proteins, such as cooking, thermal processing, storage and...”
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“... flavor. Moisture and protein decreased, with slight increase on ash and pH, improving emulsion stability...”
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Artigo
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“.... The crude protein (CP) content decreased over time and was lower in silages treated with Mycoflake...”
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Dissertação