Buscas alternativas:
decrease processing » decrease processes (Expandir a busca), cheese processing (Expandir a busca), database processing (Expandir a busca)
decrease lesions » disease lesions (Expandir a busca), decreased response (Expandir a busca), decrease adhesion (Expandir a busca)
lesions decrease » response decrease (Expandir a busca), lesions case (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease processing » decrease processes (Expandir a busca), cheese processing (Expandir a busca), database processing (Expandir a busca)
decrease lesions » disease lesions (Expandir a busca), decreased response (Expandir a busca), decrease adhesion (Expandir a busca)
lesions decrease » response decrease (Expandir a busca), lesions case (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
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“...Changes in diet form and thermal processing can be beneficial to pig production. Our objective with...”
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“... of cyanogenic compounds (CCN) in cassava-derived products such as starch was evaluated, as well as the effect...”
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“... plant origin are consumed only after processing and formulation, the final activity exhibited by their...”
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“... at 60 °C, a decrease of 4.0 log CFU∙mL-1 was obtained (when compared to non-treated slime). A similar reduction was...”
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“... considered carcinogenic and genotoxic. Thirteen PAHs were investigated during cocoa processing. Two cocoa...”
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“... in the present experimental study to investigate the solidification parameters effect and...”
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“... resistant starch content, even with a decrease in the content after this processing; they also showed more...”
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