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quality properties » stability properties (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (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 to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
l decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), or decrease (Expandir a busca)
quality properties » stability properties (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (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 to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
l decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), or decrease (Expandir a busca)
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“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Tese
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“... antioxidant, antitumor and anti-inflammatory properties. Objective: This study aimed to evaluate the effects...”
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Dissertação
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Dose-response effects of gamma irradiation on colour and antioxidant activity of wild Malva neglecta
“...Radiation processing technology has been used to improve food security, safety and quality. However...”Acessar documento
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“... concentrates. The decrease in foaming properties caused by the soaking can be attributed to the leaching...”
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Artigo
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“... concentrates. The decrease in foaming properties caused by the soaking can be attributed to the leaching...”
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Artigo
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“... lipid profile of bologna. The acceptance and sensorial profile of mortadella were not impaired by the...”
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Tese
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“... as nanoemulsification emerge to increase solubility and improve the physicochemical properties of lipid matrices...”
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Dissertação
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“... quality of life of individuals. Available therapies, in some cases, do not have a satisfactory therapeutic...”
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Dissertação
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“... affect the chemical properties proximate the mixture, resulting in a decrease in humidity, lipids, fibers...”
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Dissertação
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“... os índices de cinzas, fibras, lipídeos, apresentou também coloração escura, quando comparada a farinhas...”
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Dissertação