Buscas alternativas:
protein processing » protein protein (Expandir a busca), grain processing (Expandir a busca)
decrease protein » decreases protein (Expandir a busca), decreased protein (Expandir a busca), increase protein (Expandir a busca)
decrease flow » decreases flow (Expandir a busca), decrease low (Expandir a busca), decrease food (Expandir a busca)
flow decrease » flow increase (Expandir a busca), to decrease (Expandir a busca), not decrease (Expandir a busca)
decreased ant » decreased and (Expandir a busca), decreased akt (Expandir a busca), decreased akt1 (Expandir a busca)
ant decrease » any decrease (Expandir a busca), not decrease (Expandir a busca), can decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
Mostrando 1 - 20 resultados de 71 para a busca '(( decrease flow decrease protein processing ) OR ( decreased ant decrease and decrease ))*', tempo de busca: 0,77s Refinar Resultados
1
Publicado em 2006
“... repolarization after a phosphorylative cycle and a decrease on state 3 respiration, suggesting alterations at the...”
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Artigo
2
Publicado em 2015
“... of lipids decreased from 5.27±1.07% to 2.60±0.63% and for females from 36.46±4.86% to 32.62% after the...”
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Artigo
3
Publicado em 1980
Assuntos: “...sausage (canned), moisture/protein ratio...”
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Artigo
4
Publicado em 2014
“... and abundance decreased in wetlands, but were less affected in the cerrado habitat. Ant species...”
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Artigo
7
Publicado em 2010
“... ao seu conteúdo em amido, açúcares livres, fibra, proteínas, lípidos, vitaminas e sais minerais, bem...”
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8
Publicado em 2017
“...Ion exchange chromatography is one of the most used methods in downstream processing for protein...”
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Dissertação
10
Publicado em 2019
“... in microencapsulation of carotenoids using chickpea protein (CP) and high-methoxyl pectin (HMP) complexes. The...”
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Artigo
16
por Costa, V.
Publicado em 2019
“... to evaluate the effect of four fining agents, two vegetable proteins [pea protein and patatin, a protein...”
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