Buscas alternativas:
decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), lesions decrease (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)
decrease unit » decrease in (Expandir a busca), decrease and (Expandir a busca), decrease hiv (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 57 para a busca '(( decrease skins decrease akt decrease ) OR ( decrease food decrease unit based ))*', tempo de busca: 1,03s Refinar Resultados
1
Publicado em 2021
“... decrease of the content of iron (50%) and copper (16%), inhibiting the oxidation reactions and...”
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5
por Souza, M.
Publicado em 2015
“... incorporation in chitosan-based films has potential to be used as a solution for active food packaging....”
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6
Publicado em 2021
“...Carboxymethylcellulose (CMC)-based films can act as a protective barrier in food surfaces and...”
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7
Publicado em 2021
“...Carboxymethylcellulose (CMC)-based films can act as a protective barrier in food surfaces and...”
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8
Publicado em 2017
“...Table olives are prone to the appearance of sensory defects that decrease their quality and in some...”
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10
Publicado em 2017
“...Table olives are prone to the appearance of sensory defects that decrease their quality and in some...”
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16
Publicado em 2020
“... GI foods (61.7369.17). Starch hydrolysis was accompanied by a decrease of starch granules dimensions...”
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18
Publicado em 2015
“...© 2014 Elsevier Ltd. All rights reserved.Population growth and the consequent increase in food...”
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20
Publicado em 2017
“...-virgin olive oils vary during storage leading to a decrease in the overall quality. Olive oil quality...”
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