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2
... factor (CIF) decreases as the fiber content increases. The insertion of green coconut fibers into the...
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3
Published 2017
Subjects: ...Green areas...
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8
Published 2016
... a decrease in pH, an increase of the lactic acid and the growth of lactic bacteria, providing best...
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9
Published 2011
... through sheeting, steaming and frying process. The IN were characterized for their moisture, fat...
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10
Published 2014
... infect the fermentation process and decrease the product quality, making it to require microbiological...
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11
Published 2021
... as to decrease the reaction time (3 h) using cleaner energy sources and heterogeneous catalysts, which can...
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13
14
Published 2023
... as supercritical fluids, in particular supercritical CO2 (scCO2) to produce and process (bio)materials in several...
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Master thesis
15
Published 2021
...The kombucha tea is a beverage resulting from the fermentation of sweetened green and/or black tea...
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17
Published 2013
... green and roasted) by gavage for fifteen days. The activity of liver marker enzymes aspartate...
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18
Published 2013
... green and roasted) by gavage for fi fteen days. The activity of liver marker enzymes aspartate...
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19
Published 2000
... is a characteristic of fresh green beans, decreases in Stress magnitude and increases in Strain, corresponding to the...
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