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lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
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decrease that » decrease the (Expand search), decrease at (Expand search), decrees that (Expand search)
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lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
in processing » grain processing (Expand search), corn processing (Expand search), in process (Expand search)
decrease that » decrease the (Expand search), decrease at (Expand search), decrees that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), can decrease (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
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Subjects:
“...Protein Processing, Post-Translational...”
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Article
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“... antioxidant activity for DPPH • scavenging and β-carotene/linoleic acid system. It was not found the presence...”
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Master thesis
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“... de compostos lipídicos, proteicos e minoritários, além da caracterização da fração proteica presente...”
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Master thesis
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... which it starts to decrease. Generally speaking, quality parameters did not change with temperature, but...”Access document
Master thesis
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“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
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Doctoral thesis
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“.... In experiment II, it was possible to observe that the centesimal composition of the CMS flour did not change...”
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Doctoral thesis
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“... na redução da oxidação lipídica de óleo de girassol. Os filmes com adição de extrato não exibiram alteração...”
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Doctoral thesis
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“... uma hiperfuncionalidade do ACG, e a redução da Cho/Cr representar diminuição de \"turnover\" da membrana lipídica...”
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Doctoral thesis
20
“... were also affected by processing, with a decrease in monounsaturated and saturated fatty acids, but...”
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