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decrease during » increase during (Expandir a busca), increases during (Expandir a busca), disease during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), soil decrease (Expandir a busca), lesions decrease (Expandir a busca)
oil processing » gel processing (Expandir a busca), signal processing (Expandir a busca), visual processing (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)
decrease oil » decrease il (Expandir a busca), decreases soil (Expandir a busca), decrease milk (Expandir a busca)
Mostrando 1 - 20 resultados de 244 para a busca '(( decrease skins decrease during decrease ) OR ( decrease and decrease oil processing ))*', tempo de busca: 0,76s Refinar Resultados
1
por Silva, H.
Publicado em 2015
“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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Artigo
2
Publicado em 2022
Assuntos: “...processing...”
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Artigo
5
Publicado em 2018
Assuntos: “...Cracking; thermal processing; lignocellulosic material, biomass, palm oil...”
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Artigo
8
Publicado em 2018
Assuntos: “...essential oil production...”
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Artigo
9
Publicado em 2019
“... physicochemical properties, water-holding, oil-binding, and cation-exchange capacities. These properties can...”
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Artigo
10
Publicado em 2016
“...-contamination still happens during food processing and preparation, other down-stream safety measures must...”
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14
Publicado em 2023
“...Industrial processing of pecan nuts results in edible oil ? with fractions of fatty acids...”
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Artigo
15
Publicado em 2023
“...Industrial processing of pecan nuts results in edible oil – with fractions of fatty acids...”
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Artigo
16
Publicado em 2017
“... formation of a network structure of waxy crystals and the gelation of the oil. It is thus very important...”
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20
Publicado em 2010
“... preservation, to control bioactive compounds stability and controlled release during processing/storage...”
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