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taping decrease » training decreases (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
increase food » increase blood (Expand search), increase bond (Expand search), increases blood (Expand search)
decrease akt » decrease and (Expand search), decrease after (Expand search), decrease with (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any decrease (Expand search)
decrease at » decrease and (Expand search), decrease in (Expand search), decrease of (Expand search)
at increase » at increased (Expand search), fat increase (Expand search), an increase (Expand search)
taping decrease » training decreases (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
increase food » increase blood (Expand search), increase bond (Expand search), increases blood (Expand search)
decrease akt » decrease and (Expand search), decrease after (Expand search), decrease with (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any decrease (Expand search)
decrease at » decrease and (Expand search), decrease in (Expand search), decrease of (Expand search)
at increase » at increased (Expand search), fat increase (Expand search), an increase (Expand search)
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Effect of high-pressure processing on texture and color of crossbreed F1 Senepol/Nelore cattle beef.
Subjects:
“...High-pressure processing...”Access document (1)
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Subjects:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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Subjects:
“...Glycine max; edamame; isoflavones; oligossacharides; thermal processing...”
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“... to a decrease in the acidification degree whereas the increase in the alkalinity addition led to the increase...”
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