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oxidative processing » oxidation processing (Expandir a busca), oxidative processes (Expandir a busca), oxidative process (Expandir a busca)
decrease oxidative » decreases oxidative (Expandir a busca), decreased oxidative (Expandir a busca), increase oxidative (Expandir a busca)
decrease low » decreases low (Expandir a busca), decreases flow (Expandir a busca), decrease on (Expandir a busca)
low decrease » flow decrease (Expandir a busca), loss decrease (Expandir a busca), to decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (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)
oxidative processing » oxidation processing (Expandir a busca), oxidative processes (Expandir a busca), oxidative process (Expandir a busca)
decrease oxidative » decreases oxidative (Expandir a busca), decreased oxidative (Expandir a busca), increase oxidative (Expandir a busca)
decrease low » decreases low (Expandir a busca), decreases flow (Expandir a busca), decrease on (Expandir a busca)
low decrease » flow decrease (Expandir a busca), loss decrease (Expandir a busca), to decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (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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“... activity since there are not decreases in intracellular ROS levels in cell treated with extracts and...”
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Dissertação
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“... characterized by the decrease in oxygen consumption basal rate and a lower maximum respiratory and reserve...”
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Tese
12
“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
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Dissertação
13
“..., nutritional and oxidative quality of free-range chicken ham. Three formulations of free-range chicken ham were...”
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Dissertação
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“..., characterizing them from a nutritional, oxidative and microbiological stability point of view and promoting their...”
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Tese
16
“.... Multiple-pass tests were performed with monitoring of the flow index and processing simulation tests on the...”
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Dissertação
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“... pectinolytic enzymes activity and oxidative that are among those that decrease the shelf life of products made...”
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Dissertação
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