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physical properties » mechanical properties (Expandir a busca)
decrease physical » increase physical (Expandir a busca), increased physical (Expandir a busca), increases physical (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (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 after » increase after (Expandir a busca), disease after (Expandir a busca)
in decrease » in decreased (Expandir a busca), and decrease (Expandir a busca), can decrease (Expandir a busca)
physical properties » mechanical properties (Expandir a busca)
decrease physical » increase physical (Expandir a busca), increased physical (Expandir a busca), increases physical (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (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 after » increase after (Expandir a busca), disease after (Expandir a busca)
in decrease » in decreased (Expandir a busca), and decrease (Expandir a busca), can decrease (Expandir a busca)
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“...Nanostructured polymeric and lipid systems are capable of improving therapeutic index...”
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“... of physico-chemical properties of raw potato tubers, and of sensory, nutritional and physico-chemical...”
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“... de extração, dados de equilíbrio de fases determinados para sistemas lipídicos compostos por óleo bruto...”
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“... of 20%) were tested, and physical (solubility, WVP, contact angle, mechanical properties) and morphological...”
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“... controled temperature. Temperature is a good method to maintain physical and chemistry properties of fish...”
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“... affect the chemical properties proximate the mixture, resulting in a decrease in humidity, lipids, fibers...”
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