Buscas alternativas:
decrease acid » decrease and (Expandir a busca), decrease lipid (Expandir a busca), decrease asian (Expandir a busca)
acid process » and process (Expandir a busca), acid probes (Expandir a busca), grid process (Expandir a busca)
decrease pro » decrease or (Expandir a busca), decrease food (Expandir a busca), decrease treg (Expandir a busca)
pro decrease » to decrease (Expandir a busca), or decrease (Expandir a busca), price decrease (Expandir a busca)
decrease toc » decrease the (Expandir a busca), decreased to (Expandir a busca), decrease on (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease acid » decrease and (Expandir a busca), decrease lipid (Expandir a busca), decrease asian (Expandir a busca)
acid process » and process (Expandir a busca), acid probes (Expandir a busca), grid process (Expandir a busca)
decrease pro » decrease or (Expandir a busca), decrease food (Expandir a busca), decrease treg (Expandir a busca)
pro decrease » to decrease (Expandir a busca), or decrease (Expandir a busca), price decrease (Expandir a busca)
decrease toc » decrease the (Expandir a busca), decreased to (Expandir a busca), decrease on (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
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“...Quinolones, such as oxolinic acid (OXA), are antimicrobials commonly used in aquaculture. Thus, its...”
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Artigo
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Assuntos:
“...The addition of conjugated linoleic acid (CLA) during in vitro maturation (IVM) decreases the...”
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Dissertação
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“... study aims at the evaluation of the heating process and decrease of the phosphorus content of the...”
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“... stage on the salt and acid uptake, immersion time, and sensorial characteristics during the marinating...”
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Artigo
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