Buscas alternativas:
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid process » liquid process (Expandir a busca), rapid process (Expandir a busca), clinoid process (Expandir a busca)
decrease or » decrease on (Expandir a busca), decrease pro (Expandir a busca), decrease toc (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid process » liquid process (Expandir a busca), rapid process (Expandir a busca), clinoid process (Expandir a busca)
decrease or » decrease on (Expandir a busca), decrease pro (Expandir a busca), decrease toc (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
1
Assuntos:
“...The addition of conjugated linoleic acid (CLA) during in vitro maturation (IVM) decreases the...”
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Dissertação
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“... two hydration temperatures. Lipid contents showed little variation during hydration, while the...”
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Artigo
7
“... two hydration temperatures. Lipid contents showed little variation during hydration, while the...”
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Artigo
8
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... active compounds. However, it is highly vulnerable to lipid oxidation due to the large amount...”Acessar documento
Dissertação
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“... activity of caspases that remained stable during the freezing process....”
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Artigo
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“.... Drought and ozone (120 ppb), isolated or in combination, were applied on three-week-old seedlings during...”
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Tese
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16
“... nos brotos uma alta carga microbiana de coliformes totais e aeróbios mesófilos mesmo após os processos...”
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Dissertação
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“..., foram observadas alterações no metabolismo mineral, lipídico e oxidativo de B. glabrata, decorrentes da infecção...”
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Tese