Buscas alternativas:
levels processing » event processing (Expandir a busca), seeds processing (Expandir a busca), novel processing (Expandir a busca)
decreased levels » increased levels (Expandir a busca)
lipid decreased » life decreased (Expandir a busca), rapid decrease (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), the decrease (Expandir a busca)
levels processing » event processing (Expandir a busca), seeds processing (Expandir a busca), novel processing (Expandir a busca)
decreased levels » increased levels (Expandir a busca)
lipid decreased » life decreased (Expandir a busca), rapid decrease (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), the decrease (Expandir a busca)
1
“... of mastication, as well as linear increases on collagen levels (r=0.97 and 0.99, respectively) and decrease the...”
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Artigo
2
Assuntos:
“...Protein Processing, Post-Translational...”
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Artigo
3
4
“... provided lower lipid mobilization and stable glycemic levels. The gelatinization of the starch decreased...”
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Tese
5
6
7
“... in order to characterize and evaluate lipid oxidation of flours, during an accelerated shelf-life test...”
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Tese
8
“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
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Tese
9
10
11
“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
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Dissertação
12
“... plasmática, porém não foi suficiente para inibir a peroxidação lipídica durante a refrigeração por 96 horas...”
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Dissertação
13
“... (9% lipídeos, grupo C) ou hiperlipídica (29% lipídeos, grupo DH) durante 7 semanas antes do acasalamento...”
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Dissertação
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