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decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
their bioactive » the bioactive (Expandir a busca)
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
decrease on » decrease of (Expandir a busca), decrease or (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), pain decrease (Expandir a busca), and decrease (Expandir a busca)
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
their bioactive » the bioactive (Expandir a busca)
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
decrease on » decrease of (Expandir a busca), decrease or (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), pain decrease (Expandir a busca), and decrease (Expandir a busca)
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“... in a decrease in OS yield to 86–92%, due to the release of monomeric sugars. The monosaccharides were mostly...”
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Artigo
4
“... of 98% were obtained by autohydrolysis with SF of 4.0. The increase in SF to 4.9 resulted in a decrease...”
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Artigo
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“... showed the lowest antioxidant activity after applying the different culinary processes. Microwave...”
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Artigo
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“..., Macrolepiota procera, Boletus impolitus and Agaricus bisporus revealed the strongest anti-inflammatory...”
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“... boiled and roasted samples. In general, the decrease in phenolic compounds corresponded with a decline...”
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Artigo
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“... of ascorbic acid (100mg/kg) in order to decrease the browning of the samples, but the concentration used was...”
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Dissertação
18
“...Abstract Whey is well-known for the functional and bioactive properties of its proteins and...”
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Artigo
19
“... at 4ºC). In contrast, the concentration of the vitamin was stable until day 14 then a slight decrease was observed...”
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Tese
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