Buscas alternativas:
decrease skins » increase skin (Expandir a busca), decrease owing (Expandir a busca), decrease its (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), soil decrease (Expandir a busca), lesions decrease (Expandir a busca)
wet processing » meat processing (Expandir a busca), text processing (Expandir a busca), heat processing (Expandir a busca)
and decreased » and decreases (Expandir a busca), and increased (Expandir a busca)
decreased wet » decreased left (Expandir a busca), decreased with (Expandir a busca), decreased rev (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease of (Expandir a busca), decrease the (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease skins » increase skin (Expandir a busca), decrease owing (Expandir a busca), decrease its (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), soil decrease (Expandir a busca), lesions decrease (Expandir a busca)
wet processing » meat processing (Expandir a busca), text processing (Expandir a busca), heat processing (Expandir a busca)
and decreased » and decreases (Expandir a busca), and increased (Expandir a busca)
decreased wet » decreased left (Expandir a busca), decreased with (Expandir a busca), decreased rev (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease of (Expandir a busca), decrease the (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
1
“... on peroxidation, plasma and hepatic lipid profiles of female rats, as well as quantification and characterization...”
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Artigo
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3
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5
“...-friendly processing method to decompose the circuits into constituent elements and recover the conductive...”
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Artigo
6
7
“... and non-host environments, and is especially important in food processing settings. Because cross...”
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8
“...This work aimed to evaluate the influence of dry and wet heat processing on the antioxidant profile...”
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Artigo
9
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12
“... 50% cornstarch (sample A 60:10:20:10) or 50% cornstarch and decrease oil percentual content (sample...”
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Dissertação
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“... and treatments. The optical properties of dark skins are known in the literature, but until now, there...”
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Tese
16
“... years, in which a decrease in the quality parameters in grape skins is presumably related to high...”
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Artigo
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19
“... times. On the contrary a decrease in colour and anthocyanin concentration was observed. Regarding...”
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Artigo