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decrease cooking » decrease flooding (Expandir a busca), decrease lodging (Expandir a busca), decrease owing (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
cooking effects » coupling effects (Expandir a busca), doping effects (Expandir a busca), opposing effects (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 and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
Mostrando 1 - 20 resultados de 997 para a busca '(( decrease pro decrease during decrease ) OR ( decrease and decrease cooking effects ))*', tempo de busca: 0,88s Refinar Resultados
2
Publicado em 2020
“..., oral cavity disorders occur upon ethanol exposure during adolescence, a life period associated with...”
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Artigo
4
Publicado em 2004
Assuntos: “...extruded pasta; mixture of wheat and soybean; cooking losses...”
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Artigo
5
Publicado em 2004
Assuntos: “...mixture of wheat and soybean...”
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Artigo
9
Publicado em 2022
“... and bioactive compounds that promote good health effects. Among the range of specimens, we have Chaya...”
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Artigo
15
Publicado em 2020
“... foram avaliadas amostras de nãotecido sem pró-degradante e com 1 e 2% de pró-degradante orgânico comercial...”
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Dissertação
16
Publicado em 2018
“... no differences (P > 0.05) for chemical composition, color, and cooking loss. The intake of sorghum silage...”
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Artigo
17
Publicado em 2018
“... of Nellore bulls finished in feedlot fed mycotoxins, and the effects of mycotoxin adsorbent (ADS). Thus, the...”
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Tese
20
Publicado em 2009
“... however, cooking reduces them. Among the volatile components, 1-heptene and 1-nonene are influenced most...”
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Artigo
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