Buscas alternativas:
decrease walking » increase walking (Expandir a busca), decrease during (Expandir a busca), decrease lodging (Expandir a busca)
walking decrease » walking decreases (Expandir a busca), warming decreases (Expandir a busca), taping decrease (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 cells » decrease cell (Expandir a busca), decreases cell (Expandir a busca), decrease costs (Expandir a busca)
cells decrease » cells decreases (Expandir a busca), cells increase (Expandir a busca), cells increases (Expandir a busca)
of processing » and processing (Expandir a busca), of process (Expandir a busca)
decrease of » decrease in (Expandir a busca)
decrease walking » increase walking (Expandir a busca), decrease during (Expandir a busca), decrease lodging (Expandir a busca)
walking decrease » walking decreases (Expandir a busca), warming decreases (Expandir a busca), taping decrease (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 cells » decrease cell (Expandir a busca), decreases cell (Expandir a busca), decrease costs (Expandir a busca)
cells decrease » cells decreases (Expandir a busca), cells increase (Expandir a busca), cells increases (Expandir a busca)
of processing » and processing (Expandir a busca), of process (Expandir a busca)
decrease of » decrease in (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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“... reduced claudication until walking without changes. There was also a decrease in the range of motion until...”
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“..., lipid, protein, ash, carbohydrate, pH value and acidity, and for the physical characteristics...”
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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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