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quality properties » stability properties (Expandir a busca), qualitative properties (Expandir a busca)
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lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease the (Expandir a busca)
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decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
quality properties » stability properties (Expandir a busca), qualitative properties (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb 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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Dose-response effects of gamma irradiation on colour and antioxidant activity of wild Malva neglecta
“...Radiation processing technology has been used to improve food security, safety and quality. However...”Acessar documento
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“... in improving nutritional quality. Protein fractionation also resulted in a 3-fold accumulation of lipids, and...”
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“... in improving nutritional quality. Protein fractionation also resulted in a 3-fold accumulation of lipids, and...”
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“... for this purpose. However, fungal proteins can be of a higher quality than those from many plants and may...”
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“... of animal fat by healthy oils on composition, physicochemical, volatile, and sensory properties of dry...”
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