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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease fresh » decrease treg (Expand search), decrease fear (Expand search), decrease risk (Expand search)
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in decrease » in decreased (Expand search), and decrease (Expand search), can decrease (Expand search)
or decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease toc (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease fresh » decrease treg (Expand search), decrease fear (Expand search), decrease risk (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
in decrease » in decreased (Expand search), and decrease (Expand search), can decrease (Expand search)
or decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease toc (Expand search)
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“... maintained their functional properties such as antioxidant, antibacterial and antitumor activities after...”
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Master thesis
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“... similar appearance to those immediately after treatment. A significant decrease in water activity...”
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Article
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“... PBMT causes measurable changes in the mechanical properties of cells, specifically in red blood cells...”
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Doctoral thesis
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“... characterization of their antioxidant properties, as its phenols contents, its ability to scavenge reactive oxygen...”
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Conference object
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“... verified the conservation of the nutritional properties of tucumã pulp in natura, using vacuum packaging...”
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Master thesis
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“... lactis lactis.From gaseous ozone treatments applied to whole and fresh fillets salmon trout, a decrease...”
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“...There is a growing market demand for consumption of nutritious, fresh and practical foods...”
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Master thesis
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“... substitution levels on both fresh and hardened properties is evaluated, considering stabilization times...”
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Master thesis
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