Buscas alternativas:
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
low processing » flow processing (Expandir a busca), new processing (Expandir a busca), cdw processing (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease low » decreases low (Expandir a busca), decreases flow (Expandir a busca), decrease on (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 lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
low processing » flow processing (Expandir a busca), new processing (Expandir a busca), cdw processing (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease low » decreases low (Expandir a busca), decreases flow (Expandir a busca), decrease on (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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“... glucose, lipid profile, satiety increase and gastrointestinal health.Objective: compiling studies which...”
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“... glucose, lipid profile, satiety increase and gastrointestinal health.Objective: compiling studies which...”
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“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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“... promoted a growing interest in these applications, especially with concern to their potentialities for food...”
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“... lower the protein (P < .0001) and lipid (P = .0006) content and consequently the greater the...”
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“.../fermentative cells exhibited lower levels of glutathione, malondialdehyde, cytoplasmic catalase and glutathione...”
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“... low cost. This process has short drying time and controlled temperature that causes minimal damage...”
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Raman Spectroscopic and Chemometric Investigation of Lipid-Protein Ratio Contents of Soybean Mutants
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“...Food analysis...”Acessar documento (1)
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“... processing solution. Lengthening of the cascade leads to a decrease in the maximum substrate conversion while...”
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Influence of hot forging parameters on a low carbon continuous cooling bainitic steel microstructure
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“...Thermomechanical processing...”Acessar documento
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