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decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
wine processing » time processing (Expandir a busca), rice processing (Expandir a busca), waste processing (Expandir a busca)
faster decrease » rate decrease (Expandir a busca)
decrease break » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease treg (Expandir a busca)
break decrease » urea decrease (Expandir a busca)
decrease wine » decrease owing (Expandir a busca), decrease in (Expandir a busca), decrease with (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), and decrease (Expandir a busca)
decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
wine processing » time processing (Expandir a busca), rice processing (Expandir a busca), waste processing (Expandir a busca)
faster decrease » rate decrease (Expandir a busca)
decrease break » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease treg (Expandir a busca)
break decrease » urea decrease (Expandir a busca)
decrease wine » decrease owing (Expandir a busca), decrease in (Expandir a busca), decrease with (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), and decrease (Expandir a busca)
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“... decrease of L. monocytogenes. In the batches not inoculated with a commercial starter culture was observed...”
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“... of the fish skin, to break collagen in its amino acids, and the HYP value quantified relates to the...”
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“... is essential. The determination of HYP requires the pre-treatment and hydrolysis of the fish skin to break down...”
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“... led to a decrease in the Young’s and flexural moduli and strengths. At the same time, the elongation...”
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“... a decrease in elongation at break, with the addition of sepiolite, were also observed. However, for the TEMPO...”
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Artigo
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“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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Artigo