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during proteins » using proteins (Expandir a busca), inducing proteins (Expandir a busca), forming proteins (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease on (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
during proteins » using proteins (Expandir a busca), inducing proteins (Expandir a busca), forming proteins (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease on (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
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“... tender meat decrease from 1 to 14 days of aging, and do not differ when evaluated at the same period. HSP...”
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Artigo
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“... in adult and senile dogs during surgical interventions. Thirty-six healthy dogs to surgical interventions...”
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Artigo
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“... be explained by superior synchronism during fermentation of the proteins and carbohydrates in the diet. The...”
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Artigo
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“... be explained by superior synchronism during fermentation of the proteins and carbohydrates in the diet. The...”
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... which it starts to decrease. Generally speaking, quality parameters did not change with temperature, but...”Acessar documento
Dissertação
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“...Tear film stability and immunoglobulin A variation during the day A. Puinhas1, M. Lira1, S Franco...”
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“...-breaking event. However, it is not yet know how this flow functions or how the asymmetric signal...”
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