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decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), soil decrease (Expandir a busca), lesions decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca)
the decrease » to 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)
food base » food based (Expandir a busca), food basket (Expandir a busca), wood based (Expandir a busca)
Mostrando 1 - 20 resultados de 1.517 para a busca '(( decrease of decrease skins decrease ) OR ( decrease the decrease food base ))*', tempo de busca: 0,72s Refinar Resultados
1
Publicado em 2014
“.... There was a decrease of macro vesicular steatosis in the liver of animals fed the diet supplemented with...”
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3
Publicado em 2020
“...Introduction: the resistant starch (RS) is a non-viscous and fermentable soluble fiber which...”
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4
Publicado em 2020
“...Introduction: the resistant starch (RS) is a non-viscous and fermentable soluble fiber which...”
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5
Publicado em 2017
“... variables food consumption, fruits, fresh fruit juices, raw and cooked vegetables and the appropriate level...”
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8
Publicado em 2011
“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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9
Publicado em 2023
“...Despite advances in soft, sticker-like electronics, few efforts have dealt with the challenge...”
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10
Publicado em 2016
“... destas secreções. Com base nestes factos, este trabalho teve como objetivos: i) avaliar de que forma...”
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Dissertação
12
Publicado em 2016
“... be applied, like the use of control agents of foodborne pathogens in food products. Phages are the natural...”
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16
Publicado em 2024
“... of food loss, characterized by decrease in the quantity and quality of food in the first three stages...”
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