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decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
their decrease » the decrease (Expandir a busca), their disease (Expandir a busca), the decreased (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 lost » decreases post (Expandir a busca), decrease costs (Expandir a busca), decrease low (Expandir a busca)
lost objects » lost object (Expandir a busca), cost objects (Expandir a busca), iot objects (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
their decrease » the decrease (Expandir a busca), their disease (Expandir a busca), the decreased (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 lost » decreases post (Expandir a busca), decrease costs (Expandir a busca), decrease low (Expandir a busca)
lost objects » lost object (Expandir a busca), cost objects (Expandir a busca), iot objects (Expandir a busca)
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“...Introduction: the resistant starch (RS) is a non-viscous and fermentable soluble fiber which...”
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Artigo
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“...Introduction: the resistant starch (RS) is a non-viscous and fermentable soluble fiber which...”
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Artigo
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“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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Artigo
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“... lower the protein (P < .0001) and lipid (P = .0006) content and consequently the greater the...”
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Artigo
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“... tantalizing spatio-temporal complexity. To investigate the tactile representation of freely-explored objects...”
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Artigo de conferência
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“... other lost objects on the seafloor. The study evaluates different sonar systems and other underwater...”
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Dissertação
7
Raman Spectroscopic and Chemometric Investigation of Lipid-Protein Ratio Contents of Soybean Mutants
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“...Food analysis...”Acessar documento (1)
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Artigo
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“...-alcoholic fatty liver disease (NAFLD). Potential natural-based interventions to decrease the burden...”
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Artigo
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“... within the food area. Its production chain, which ranges from creation to marketing, generates a large...”
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Dissertação