Buscas alternativas:
break decreases » break decrease (Expandir a busca), urea decreases (Expandir a busca), meal decreases (Expandir a busca)
decrease break » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease treg (Expandir a busca)
decreases food » decreases blood (Expandir a busca), decreases and (Expandir a busca)
decrease cell » decreases cell (Expandir a busca)
cell decrease » cells decrease (Expandir a busca), cells decreases (Expandir a busca), will decrease (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)
food based » wood based (Expandir a busca)
Mostrando 1 - 20 resultados de 58 para a busca '(( decrease cell decrease toc decrease ) OR ( decrease break decreases food based ))*', tempo de busca: 0,70s Refinar Resultados
1
Publicado em 2022
Assuntos: “...Food packaging...”
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Dissertação
3
Publicado em 2018
Assuntos: “...Cell Migration...”
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Dissertação
6
Publicado em 2012
“... of chitosan-based films with the establishment of new chemical bonds and the decrease of crystallinity...”
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Artigo
7
por Souza, M.
Publicado em 2015
“... incorporation in chitosan-based films has potential to be used as a solution for active food packaging....”
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Artigo
8
Publicado em 2009
“... from cheeses. Various organic acids were used to decrease pH down to approximately 3. In a preliminary...”
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Artigo
9
Publicado em 2014
“...This work aims at characterising polysaccharide-based films without (GA) and with the incorporation...”
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Artigo
10
Publicado em 2011
“... O 2 permeabilities) and mechanical properties (tensile strength, TS and elongation at break, EB ) of the resulting...”
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11
Publicado em 2013
“... properties (tensile strength, TS, and elongation-at-break, EB) and thermal stability of the resulting films...”
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Artigo
12
Publicado em 2024
“... of a decrease in tensile strength and Young’s Modulus values and an increase in elongation at break. Regarding...”
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Artigo
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