Buscas alternativas:
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 acid » decrease and (Expandir a busca), decrease lipid (Expandir a busca), decrease asian (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
acid effect » and effect (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 acid » decrease and (Expandir a busca), decrease lipid (Expandir a busca), decrease asian (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
acid effect » and effect (Expandir a busca)
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Assuntos:
“...The addition of conjugated linoleic acid (CLA) during in vitro maturation (IVM) decreases the...”
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Dissertação
2
“...To evaluate the effect of supplementation with selenium and vitamin E in the diet of goats induced...”
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Artigo
3
“...To evaluate the effect of supplementation with selenium and vitamin E in the diet of goats induced...”
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Artigo
4
“... of inulin did not influence acidity or viability of lactic acid bacteria, but in general, its effect on the...”
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Artigo
5
“..., energy balance and efficiency of energy utilization. During the treatment period, there was no effect...”
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Dissertação
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“...Our objectives in the current study were: 1) to understand the voluntary intake of beef cows during...”
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Tese
8
“... extracellular polysaccharide (IEPS) production in dental biofilms, which can proportionally decrease bacterial...”
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Artigo
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“... devido ao estímulo de microorganismos produtores de ácidos graxos voláteis. Contudo, pouca informação...”
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Tese
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... which it starts to decrease. Generally speaking, quality parameters did not change with temperature, but...”Acessar documento
Dissertação