Buscas alternativas:
increased litter » increased winter (Expandir a busca), increased after (Expandir a busca), increased water (Expandir a busca)
whey processing » query processing (Expandir a busca), by processing (Expandir a busca), fishery processing (Expandir a busca)
litter decrease » faster decrease (Expandir a busca), life decrease (Expandir a busca)
decrease whey » decrease when (Expandir a busca), decrease the (Expandir a busca), decrease theory (Expandir a busca)
akt increased » at increased (Expandir a busca), act increased (Expandir a busca), and increased (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
increased litter » increased winter (Expandir a busca), increased after (Expandir a busca), increased water (Expandir a busca)
whey processing » query processing (Expandir a busca), by processing (Expandir a busca), fishery processing (Expandir a busca)
litter decrease » faster decrease (Expandir a busca), life decrease (Expandir a busca)
decrease whey » decrease when (Expandir a busca), decrease the (Expandir a busca), decrease theory (Expandir a busca)
akt increased » at increased (Expandir a busca), act increased (Expandir a busca), and increased (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
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Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
Assuntos:
“...Whey protein...”Acessar documento
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“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
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Artigo
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“.... Biologia molecular, através das proteínas: IRβ, IRS1, pIRS1, PTP1B, PI3K, Akt, pAkt, GLUT1, GLUT4, AMPK...”
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Tese
8
“... do 4HNE, aos 21 dias; redução CD36, aos 21 e 120 dias; redução da pAKT/AKT, redução da expressão do GLUT...”
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Tese
9
“..., initially the objective of this study was to investigate the milk whey, a byproduct from dairy industries...”
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“... in litter frequency, decrease in the number of implantations and consequent increase in pre-implantation...”
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Tese
12
“... congeladas. Tecido muscular foi dissecado e processado para medida da fosforilação de AKT (p-AKT) em resposta...”
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Tese
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“...Whey is a co-product of cheese making and when subjected to hazardous disposal, can cause various...”
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Trabalho de conclusão de curso
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