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decrease sucrose » decreases glucose (Expand search), decreases ros (Expand search), decrease income (Expand search)
decrease that » decrease the (Expand search), decrease at (Expand search), decrees that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), not decrease (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease on » decrease in (Expand search), decrease or (Expand search), decrease and (Expand search)
on decrease » on decreased (Expand search), or decrease (Expand search), and decrease (Expand search)
decrease sucrose » decreases glucose (Expand search), decreases ros (Expand search), decrease income (Expand search)
decrease that » decrease the (Expand search), decrease at (Expand search), decrees that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), not decrease (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease on » decrease in (Expand search), decrease or (Expand search), decrease and (Expand search)
on decrease » on decreased (Expand search), or decrease (Expand search), and decrease (Expand search)
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“...Sucrose is the main sugar used in jams preparation; however his excessive consumption has been...”
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“... growth that may impact the proteomic profile of crop plants. In this study, soybean plants treated under...”
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“...1. The inclusion of nuts in the human diet can bring benefits that are partially related to the high...”
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“... to evaluate the effect of the temperature in the physical-chemical and microbiological parameters...”
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“... to evaluate the effect of the temperature in the physical-chemical and microbiological parameters...”
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“... effect on the in vivo bioavailability of both phenolics and proteins. The aims of this study were...”
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“... processing and storage, it can be easily exposed to contamination that may be responsible for microbial...”
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