Buscas alternativas:
frying processes » drying processes (Expandir a busca), forming processes (Expandir a busca), frying process (Expandir a busca)
decrease frying » decrease during (Expandir a busca), decrease owing (Expandir a busca), decrease flooding (Expandir a busca)
decrease will » decrease with (Expandir a busca), decrease cell (Expandir a busca), decrease il (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), not decrease (Expandir a busca), any 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)
frying processes » drying processes (Expandir a busca), forming processes (Expandir a busca), frying process (Expandir a busca)
decrease frying » decrease during (Expandir a busca), decrease owing (Expandir a busca), decrease flooding (Expandir a busca)
decrease will » decrease with (Expandir a busca), decrease cell (Expandir a busca), decrease il (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), not decrease (Expandir a busca), any 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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“... polyunsaturated fatty acids were predominant, with a percentage decrease after each cycle of frying. Consequently...”
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“... or foods containing raw eggs. However, the use of appropriate procedures of cooking and frying can...”
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“... a holoenzima PI3K que, por sua vez, desencadeia um processo que induz a fosforilação da proteína Akt (pAkt...”
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“... named as: OFSC (in natura), OFCC1 (chicken skin frying) and OFCC20 (twenty consecutive cooking processes...”
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“... without being used in frying processes and without added essential oil, as well as with the different...”
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“..., this work aimed to produce orange-fleshed sweet potato chips, by two processes: drying oven and...”
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“... polyunsaturated fatty acids were predominant, with a percentage decrease after each cycle of frying. Consequently...”
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