Buscas alternativas:
decrease processing » decrease processes (Expandir a busca), cheese processing (Expandir a busca), database processing (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease at (Expandir a busca), decrease or (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), any decrease (Expandir a busca), salt decreases (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
decrease processing » decrease processes (Expandir a busca), cheese processing (Expandir a busca), database processing (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease at (Expandir a busca), decrease or (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), any decrease (Expandir a busca), salt decreases (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
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“... this alteration are not fully understood. Therefore, in this study, we aimed to evaluate the Akt serine...”
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“... no effect on coincubation. DHA isolated did not change the oxidative phosphorylation rate (OXPHOS), but...”
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“... of cyanogenic compounds (CCN) in cassava-derived products such as starch was evaluated, as well as the effect...”
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“... at 60 °C, a decrease of 4.0 log CFU∙mL-1 was obtained (when compared to non-treated slime). A similar reduction was...”
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“... resistant starch content, even with a decrease in the content after this processing; they also showed more...”
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“..., a decrease in contamination was observed. Levels detected in derived products were from not detected (shell...”
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“...Changes in diet form and thermal processing can be beneficial to pig production. Our objective with...”
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“... decreases with the decreasing of the average GDS (or with the increasing of the total length grain...”
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“... in the present experimental study to investigate the solidification parameters effect and...”
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Effect of high-pressure processing on texture and color of crossbreed F1 Senepol/Nelore cattle beef.
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“...High-pressure processing...”Acessar documento (1)
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