Search alternatives:
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
python decrease » than decrease (Expand search), action decreases (Expand search), protein decrease (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
pythons python » python python (Expand search), pitons python (Expand search), piton python (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease data » decrease at (Expand search), increase data (Expand search), decrease fetal (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
python decrease » than decrease (Expand search), action decreases (Expand search), protein decrease (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
pythons python » python python (Expand search), pitons python (Expand search), piton python (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease data » decrease at (Expand search), increase data (Expand search), decrease fetal (Expand search)
1
2
3
“... recurrent in oils that undergo frying processing. In addition, the presence of omega 9, 6 and 3 in the lipid...”
Access document
Access document
Master thesis
4
5
6
“...Brazilian apple prodution and processing have been increasing inthe last few years and a novel...”
Access document
Access document
Master thesis
7
8
9
10
11
12
13
14
15
16
17
“... content from 37.4 to 42.3% and reduced the lipid concentration from 1.9 to 1.1%. Approximately 4- and...”
Access document
Access document
Article
18
“... observe the flaxseed functional properties in different processing conditions and use in food, through the...”
Access document
Access document
Master thesis
19
20