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antioxidant processing » antioxidant process (Expandir a busca), antioxidants protecting (Expandir a busca), antioxidant protein (Expandir a busca)
decrease antioxidant » decreased antioxidant (Expandir a busca), decreases antioxidant (Expandir a busca), increase antioxidant (Expandir a busca)
decrease life » decrease liver (Expandir a busca), increase life (Expandir a busca), decreases liver (Expandir a busca)
life decrease » life decreases (Expandir a busca), life decreased (Expandir a busca), life increase (Expandir a busca)
increase food » increase blood (Expandir a busca), increase bond (Expandir a busca), increases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
antioxidant processing » antioxidant process (Expandir a busca), antioxidants protecting (Expandir a busca), antioxidant protein (Expandir a busca)
decrease antioxidant » decreased antioxidant (Expandir a busca), decreases antioxidant (Expandir a busca), increase antioxidant (Expandir a busca)
decrease life » decrease liver (Expandir a busca), increase life (Expandir a busca), decreases liver (Expandir a busca)
life decrease » life decreases (Expandir a busca), life decreased (Expandir a busca), life increase (Expandir a busca)
increase food » increase blood (Expandir a busca), increase bond (Expandir a busca), increases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow 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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“...Aim: The conventional heat treatment (HT) is still used by the food processing industry...”
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“...), como agente funcionalizante é uma área de investigação promissora. Esta microalga é certificada pela FDA (Food...”
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“... of replacement of dextrin by wheat flour, significant decrease in water absorption was observed for all wheat...”
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