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decrease sensory » decreases density (Expandir a busca), cheese sensory (Expandir a busca), decreased memory (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (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 on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 1.394 para a busca '(( decrease on decrease sensory processing ) OR ( decrease lipid decrease during decrease ))*', tempo de busca: 1,12s Refinar Resultados
2
Publicado em 2012
“...: Spontaneously hypertensive neonate rats (18/group) were treated with monosodium glutamate (MetS) during 9 days...”
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6
Publicado em 2019
Assuntos: “...The addition of conjugated linoleic acid (CLA) during in vitro maturation (IVM) decreases the...”
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Dissertação
7
Publicado em 2021
“... resistant starch content, even with a decrease in the content after this processing; they also showed more...”
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Artigo
8
Publicado em 2021
“... active compounds. However, it is highly vulnerable to lipid oxidation due to the large amount...”
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Dissertação
9
Publicado em 2012
“... at C/N > 64 a rapid decrease in lipid synthetic rate and/or incomplete glucose utilization occurred. Glucose and...”
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Artigo
18
Publicado em 2010
“... compartments. Ageing can be attributed to the significant decrease of oligosaccharides and the increase...”
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19
Publicado em 2012
“... in the constituents of lipid and glucose metabolism of buffaloes. One hundred forty-seven samples...”
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20
Publicado em 2010
“... compartments. Ageing can be attributed to the significant decrease of oligosaccharides and the increase...”
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