Buscas alternativas:
protein processing » protein protein (Expandir a busca), grain processing (Expandir a busca)
decrease protein » decreases protein (Expandir a busca), decreased protein (Expandir a busca), increase protein (Expandir a busca)
milk increases » diet increases (Expandir a busca), week increases (Expandir a busca), coli increases (Expandir a busca)
increases cell » decreases cell (Expandir a busca)
decrease milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease hiv (Expandir a busca)
cell decrease » cells decrease (Expandir a busca), cells decreases (Expandir a busca), will decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
protein processing » protein protein (Expandir a busca), grain processing (Expandir a busca)
decrease protein » decreases protein (Expandir a busca), decreased protein (Expandir a busca), increase protein (Expandir a busca)
milk increases » diet increases (Expandir a busca), week increases (Expandir a busca), coli increases (Expandir a busca)
increases cell » decreases cell (Expandir a busca)
decrease milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease hiv (Expandir a busca)
cell decrease » cells decrease (Expandir a busca), cells decreases (Expandir a busca), will decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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“... at the pre-rRNA processing level with a decrease of the 34S pre-rRNA concentration and an increase of the...”
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Assuntos:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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“... constituents (protein and fat), somatic cell count (SCC), and total bacteria count (TBC) was valuated using...”
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Assuntos:
“...Protein Processing, Post-Translational...”
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“...ABSTRACT: Beans are popular as a protein-filled legume of high nutritional value, being one of the...”
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“...Beans are popular as a protein-filled legume of high nutritional value, being one of the most...”
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“... (up to 4.5%). As bacterial count increase, the lactose percent tends to decrease, but not necessarily together. This feature...”
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