Buscas alternativas:
decrease walking » increase walking (Expandir a busca), decrease during (Expandir a busca), decrease lodging (Expandir a busca)
increases during » increase during (Expandir a busca), increases brain (Expandir a busca)
walking decrease » walking decreases (Expandir a busca), warming decreases (Expandir a busca), taping decrease (Expandir a busca)
food increases » food decreases (Expandir a busca), bonds increases (Expandir a busca), foods decreases (Expandir a busca)
during process » curing process (Expandir a busca), pouring process (Expandir a busca), hiring process (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease pro » decrease or (Expandir a busca), decrease treg (Expandir a busca), decrease in (Expandir a busca)
pro decrease » to decrease (Expandir a busca), or decrease (Expandir a busca), price decrease (Expandir a busca)
decrease walking » increase walking (Expandir a busca), decrease during (Expandir a busca), decrease lodging (Expandir a busca)
increases during » increase during (Expandir a busca), increases brain (Expandir a busca)
walking decrease » walking decreases (Expandir a busca), warming decreases (Expandir a busca), taping decrease (Expandir a busca)
food increases » food decreases (Expandir a busca), bonds increases (Expandir a busca), foods decreases (Expandir a busca)
during process » curing process (Expandir a busca), pouring process (Expandir a busca), hiring process (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease pro » decrease or (Expandir a busca), decrease treg (Expandir a busca), decrease in (Expandir a busca)
pro decrease » to decrease (Expandir a busca), or decrease (Expandir a busca), price decrease (Expandir a busca)
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“... changes during the 25 days of storage. Otherwise, at 60 MPa/10 ºC, a decrease of MFI values was observed...”
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“... an integrative review regarding the food consumption of university students during the period of the COVID...”
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“... them sensorial characteristics during the marinating process of Engraulis anchoita. The protein content...”
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“...), monitoring the decrease of bitter and pungent intensities and the increase of the sweet intensity (0.793...”
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“... process of anchovy (Engraulis anchoita). Different solution:fish ratios and the agitation effect during...”
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“... to a decrease in the acidification degree whereas the increase in the alkalinity addition led to the increase...”
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