Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
protein decrease » protein increase (Expandir a busca), protein secretases (Expandir a busca), protein increases (Expandir a busca)
decrease sensory » decreases density (Expandir a busca), cheese sensory (Expandir a busca), decreased memory (Expandir a busca)
python protein » prion protein (Expandir a busca), cation protein (Expandir a busca), prison protein (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease by » decreased by (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
by decrease » by decreased (Expandir a busca), may decrease (Expandir a busca), any decrease (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
protein decrease » protein increase (Expandir a busca), protein secretases (Expandir a busca), protein increases (Expandir a busca)
decrease sensory » decreases density (Expandir a busca), cheese sensory (Expandir a busca), decreased memory (Expandir a busca)
python protein » prion protein (Expandir a busca), cation protein (Expandir a busca), prison protein (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease by » decreased by (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
by decrease » by decreased (Expandir a busca), may decrease (Expandir a busca), any decrease (Expandir a busca)
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“... resistant starch content, even with a decrease in the content after this processing; they also showed more...”
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Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile...
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“...High-pressure processing...”Acessar documento
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“... sensory processing and learning while preventing pro-active interference when task demands are high...”
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“... practices. The present work addresses this challenge with the processing of grape must by reverse osmosis...”
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“..., and soy) on the physicochemical properties and sensory profile. Soy flour alone contributed to most...”
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