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skins decrease » statins decrease (Expandir a busca), lesions decrease (Expandir a busca)
decrease skins » increase skin (Expandir a busca), decrease owing (Expandir a busca), decrease its (Expandir a busca)
at processing » meat processing (Expandir a busca), heat processing (Expandir a busca), wet processing (Expandir a busca)
decrease pro » decrease or (Expandir a busca), decrease food (Expandir a busca), decrease treg (Expandir a busca)
pro decrease » to decrease (Expandir a busca), or decrease (Expandir a busca), price decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease of (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 118 para a busca '(( decrease pro decrease at processing ) OR ( decrease in decrease skins decrease ))*', tempo de busca: 0,82s Refinar Resultados
1
Publicado em 2014
“.... There was a decrease of macro vesicular steatosis in the liver of animals fed the diet supplemented with...”
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Artigo
5
Publicado em 2021
“...This work aimed to evaluate the influence of dry and wet heat processing on the antioxidant profile...”
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Artigo
6
Publicado em 2023
“...-friendly processing method to decompose the circuits into constituent elements and recover the conductive...”
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Artigo
8
Publicado em 2016
“... and non-host environments, and is especially important in food processing settings. Because cross...”
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10
Publicado em 2019
“... of 40oC to 60oC. At constant water activity, an increase in temperature decrease the equivalent moisture content of Ora-pro...”
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Trabalho de conclusão de curso
11
Publicado em 2022
“... membrane processing and fractionated condensation was addressed for two different case studies – i) Sardine...”
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12
Publicado em 2015
“... administration increases the pro-BDNF/totalBDNF ratio and decreases the tPA levels in animals, suggesting that...”
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Artigo
16
Publicado em 2023
Assuntos: “...Processing...”
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Trabalho de conclusão de curso
20
Publicado em 2022
“... blue shark (Prionace glauca) skins were studied as ingredients to develop new foods that proactively...”
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