Mostrando 1 - 20 resultados de 359 para a busca '(( decrease or decrease owing decrease ) OR ( decrease after decrease food processing ))*', tempo de busca: 0,74s Refinar Resultados
2
Publicado em 2013
... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...
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10
Publicado em 2013
... analyzed properties of the pressurized gel showed significant changes after the storage period. The highest...
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11
Publicado em 2014
... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...
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12
Publicado em 2014
... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...
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13
Publicado em 1981
... carbohydrates, after fermentation with Saccharomyces cerevisiae, were used as carbon source for an effective...
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17
Publicado em 2005
... promoted a growing interest in these applications, especially with concern to their potentialities for food...
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