Buscas alternativas:
decrease making » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (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)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease making » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (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)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
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“... systems combine the advantages of both lipid-based and polymer-based systems. Doxorubicin, a potent...”
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Dissertação
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“... of mastication, as well as linear increases on collagen levels (r=0.97 and 0.99, respectively) and decrease the...”
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Artigo
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“..., 17% lipid, 5% minerals and 0.3% red oxycarotenoids. Further, the biomass was used as an ingredient to feed...”
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“... ability of vascular dilation and decrease glucose synthesis. Objective: Analyze the effects of L-arginine...”
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Artigo
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“... in a 5 × 5 Latin square. Inclusion levels were 0, 6, 12, 18 and 24%. There was a linear decrease in all fatty acids...”
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Artigo
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“..., texture profile and sensory analysis of deer burger. In addition, pH, color parameters and lipid oxidation...”
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Artigo
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