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antioxidant processing » antioxidant process (Expandir a busca), antioxidants protecting (Expandir a busca), antioxidant protein (Expandir a busca)
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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 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 of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
antioxidant processing » antioxidant process (Expandir a busca), antioxidants protecting (Expandir a busca), antioxidant protein (Expandir a busca)
decrease antioxidant » decreased antioxidant (Expandir a busca), decreases antioxidant (Expandir a busca), increase antioxidant (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 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 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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“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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Dose-response effects of gamma irradiation on colour and antioxidant activity of wild Malva neglecta
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“...Antioxidant activity...”Acessar documento
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“..., a decrease of bioactivity was observed after seven days under storage in fridge, when the extracts were...”
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“... de compostos bioativos nestes alimentos, principalmente compostos fenólicos, antocianinas, carotenoides, ácido...”
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Dissertação
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