Buscas alternativas:
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease with (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease price » decrease pro (Expandir a busca), decrease risk (Expandir a busca)
price decrease » price increase (Expandir a busca), juice decreases (Expandir a busca), price increases (Expandir a busca)
in processing » grain processing (Expandir a busca), in process (Expandir a busca), in processed (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease with (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease price » decrease pro (Expandir a busca), decrease risk (Expandir a busca)
price decrease » price increase (Expandir a busca), juice decreases (Expandir a busca), price increases (Expandir a busca)
in processing » grain processing (Expandir a busca), in process (Expandir a busca), in processed (Expandir a busca)
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“... recurrent in oils that undergo frying processing. In addition, the presence of omega 9, 6 and 3 in the lipid...”
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“... designed which allows for the recovery of protein, lipid and aromas, to reduce the environmental impact...”
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“...Brazilian apple prodution and processing have been increasing inthe last few years and a novel...”
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“... processing. The instrumental color, pH, residual nitrite content, antioxidant activity, lipid oxidation index...”
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“..., lipid, protein, ash, carbohydrate, pH value and acidity, and for the physical characteristics...”
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