Buscas alternativas:
decrease retention » decrease prevention (Expandir a busca), decrease predation (Expandir a busca), decreases permeation (Expandir a busca)
with processing » pitch processing (Expandir a busca), fish processing (Expandir a busca), with geoprocessing (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease the (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease retention » decrease prevention (Expandir a busca), decrease predation (Expandir a busca), decreases permeation (Expandir a busca)
with processing » pitch processing (Expandir a busca), fish processing (Expandir a busca), with geoprocessing (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease the (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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Retenção de carotenoides após moagem de milho biofortificado e durante o armazenamento dos derivados
Assuntos:
“...Processing...”Acessar documento
Dissertação
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“... wastewater and poultry litter with six, seven or eight lots plus a 55 day hydraulic retention time is the...”
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Dissertação
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“...Micro/nanotechnologies are increasingly used in food industry to limit sensitive compounds from...”
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“..., due to the presence of carotenoids, with potential of use as food coloring. In addition, it contains...”
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Tese
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“...) were identified. The highest consumption of food U/MP/CI and UPF was associated, respectively, with...”
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Tese
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