Buscas alternativas:
oxide processing » vide processing (Expandir a busca), online processing (Expandir a busca), inside processing (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 oxide » decreases iodide (Expandir a busca), decrease oxidant (Expandir a busca), decrease owing (Expandir a busca)
decrease break » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease treg (Expandir a busca)
break decrease » urea decrease (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)
oxide processing » vide processing (Expandir a busca), online processing (Expandir a busca), inside processing (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 oxide » decreases iodide (Expandir a busca), decrease oxidant (Expandir a busca), decrease owing (Expandir a busca)
decrease break » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease treg (Expandir a busca)
break decrease » urea decrease (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)
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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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Dissertação
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“... alfavaca oil on the fatty acid profile of palm oil, used in industrial potato chips processing, aiming...”
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“...The aim of this work was to evaluate the effect of processing, storage, desalting and cooking...”
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Tese
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“... de compostos com propriedades antioxidantes que retardam o fenómeno da oxidação lipídica durante as fases...”
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“..., eles têm sido relacionados à diminuição da estabilidade oxidativa e da capacidade antioxidante de compostos...”
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Dissertação