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quality processes » quality properties (Expandir a busca), quality practices (Expandir a busca), family processes (Expandir a busca)
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lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
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Mostrando 1 - 20 resultados de 3.451 para a busca '(( decrease can database quality processes ) OR ( decrease lipid decrease that decrease ))*', tempo de busca: 0,88s Refinar Resultados
2
Publicado em 2015
“.... For that, eight healthy cattle were used and divided into two groups: animals infected with B. bovis...”
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3
Publicado em 2014
“... on peroxidation, plasma and hepatic lipid profiles of female rats, as well as quantification and characterization...”
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9
Publicado em 2015
“... organisms is unclear. Recent studies have revealed that these materials generate reactive oxygen species...”
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12
Publicado em 2017
“... oxygen species and nitrogen, leading to redox imbalance. Therefore, antioxidants can be seen...”
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13
Publicado em 2022
“... antioxidant capacity. Furthermore, a decrease was observed in ROS generation and lipid peroxidation...”
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15
Publicado em 2024
“... the potential impacts of organic pollutants and plastic contamination. For that purpose, the present...”
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16
Publicado em 2017
“... and nitrogen, leading to redox imbalance. Therefore, antioxidants can be seen as an alternative...”
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17
Publicado em 2019
“... consumption on biochemical and murinometric parameters in dyslipidemic rats receiving lipid supplementation...”
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18
Publicado em 2019
“..., cholesterol, thiobarbituric acid reactive substances (TBARS, a biomarker of lipid oxidation), fluorescent...”
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19
Publicado em 2020
“... is classified as the portion of starch that cannot be digested by small intestine amylases and upon reaching the...”
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20
Publicado em 2020
“... is classified as the portion of starch that cannot be digested by small intestine amylases and upon reaching the...”
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