Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease acid » decrease and (Expandir a busca), decrease lipid (Expandir a busca), decrease asian (Expandir a busca)
acid decrease » acid degreaser (Expandir a busca), rapid decrease (Expandir a busca), and decrease (Expandir a busca)
decrease may » decrease at (Expandir a busca), decrease by (Expandir a busca), decrease human (Expandir a busca)
may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), to decrease (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease acid » decrease and (Expandir a busca), decrease lipid (Expandir a busca), decrease asian (Expandir a busca)
acid decrease » acid degreaser (Expandir a busca), rapid decrease (Expandir a busca), and decrease (Expandir a busca)
decrease may » decrease at (Expandir a busca), decrease by (Expandir a busca), decrease human (Expandir a busca)
may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), to decrease (Expandir a busca)
1
“... healthy food ingredient. Moreover, the enrichment with yeast protein extract (YPE) may be useful to design...”
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Artigo
2
3
4
5
6
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... work took place from early April to mid-July 2021 at the Chemical and Food Processing Laboratories...”Acessar documento
Dissertação
7
“... o surfactante Tween 20 ou ácido acético, aumentando até 48 h. A presença da nisina aumentou as propriedades...”
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Tese
8
“... the cashew pseudo-fruit processing as an added-value ingredient to the food industry....”
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Dissertação
9
“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Tese
10
“... concentradas do soro de leite (WPC) incorporado com agentes antioxidantes (ácido cítrico-AC e ácido ascórbico...”
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Dissertação
11
12
“..., colesterol esterificado, triacilglicerol, ácidos graxos e fosfolipídeos) o colesterol apresentou-se diminuído...”
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Dissertação
13
“..., foram observadas respostas lineares na capacidade de adsorção em todas as cepas avaliadas sob condições de pH ácido...”
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Tese
14
15
16
17
18
19
“... amorfa) e AIF (fração insolúvel em ácido) apresentaram forte aumento em relação ao solo testemunha sendo...”
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Tese
20