Buscas alternativas:
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of effect » of effects (Expandir a busca), of effective (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of effect » of effects (Expandir a busca), of effective (Expandir a busca)
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“... of disease progression. This study investigated the effect of synbiotic meal on uremic toxins...”
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“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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“...), degradation rate coefficient, release in food simulants and protective effect on oxidation of vitamin...”
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“... (test) or 10 hours of fasting (reference). The statistical method for testing the effect of food on the...”
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“... energy intake during all treatment period, an effect that was related to a decrease in both carbohydrate...”
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“.... Objective: To evaluate the effect of extruded BRS305 sorghum [Sorghum bicolor (L.) Moench] beverage...”
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“...Cellulose nanofibrils (CNFs) are nanomaterials with promising properties to be used in food...”
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“...Cellulose nanofibrils (CNFs) are nanomaterials with promising properties to be used in food...”
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“... or supplemented with 7.5% of partially hydrolyzed guar gum. After 4 weeks of experiment, food intake, body weight...”
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“...). A significant decrease in the phenolic content was observed in the yacon chips after storage, which indicates...”
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