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decrease walking » increase walking (Expand search), decrease during (Expand search), decrease lodging (Expand search)
walking decrease » walking decreases (Expand search), warming decreases (Expand search), taping decrease (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
the processing » the process (Expand search), image processing (Expand search)
decrease the » decreases the (Expand search), decrease in (Expand search), decrease of (Expand search)
decrease any » decrease and (Expand search), decreases and (Expand search), decreased and (Expand search)
any decrease » and decrease (Expand search), can decrease (Expand search), may decrease (Expand search)
decrease walking » increase walking (Expand search), decrease during (Expand search), decrease lodging (Expand search)
walking decrease » walking decreases (Expand search), warming decreases (Expand search), taping decrease (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
the processing » the process (Expand search), image processing (Expand search)
decrease the » decreases the (Expand search), decrease in (Expand search), decrease of (Expand search)
decrease any » decrease and (Expand search), decreases and (Expand search), decreased and (Expand search)
any decrease » and decrease (Expand search), can decrease (Expand search), may decrease (Expand search)
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“...Background Walking speed is reduced with aging. However, it is not certain whether the reduced...”
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Article
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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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Master thesis
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“...© The Author(s) 2022. Open Access This article is licensed under a Creative Commons Attribution...”
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Article
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“... designed which allows for the recovery of protein, lipid and aromas, to reduce the environmental impact...”
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