Buscas alternativas:
increased functional » integrated functional (Expandir a busca), based functional (Expandir a busca), related functional (Expandir a busca)
on increased » of increased (Expandir a busca), an increased (Expandir a busca), in increased (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
increased functional » integrated functional (Expandir a busca), based functional (Expandir a busca), related functional (Expandir a busca)
on increased » of increased (Expandir a busca), an increased (Expandir a busca), in increased (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
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“... food ingredients that improve the nutritional, functional, and organoleptic properties play a critical...”
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“... concerning the improvement materials modifications for its photocatalytic activity have been widely increased...”
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Artigo
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“... be pharmacologically active. Crotamine, a cell-penetrating peptide, has been described to have antimicrobial properties...”
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Artigo
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“... (6% w/w) into green banana flour on physicochemical properties, pre- and postextrusion cooking, and bioactive...”
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Artigo
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“... of renewable sources and potential edibility. Improvements in the functional properties of these films have...”
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