Search alternatives:
decrease contract » decreases contrast (Expand search), decreased contact (Expand search), increased contract (Expand search)
decrease statins » disease statins (Expand search)
statins decrease » statins increase (Expand search), skins decrease (Expand search), strain decrease (Expand search)
contract effects » contrast effects (Expand search), contact effect (Expand search), contractile effects (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
decrease contract » decreases contrast (Expand search), decreased contact (Expand search), increased contract (Expand search)
decrease statins » disease statins (Expand search)
statins decrease » statins increase (Expand search), skins decrease (Expand search), strain decrease (Expand search)
contract effects » contrast effects (Expand search), contact effect (Expand search), contractile effects (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
1
“...The present study was carried out to evaluate the effect of statins associated with physical...”
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Article
2
Subjects:
“...Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology...”
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3
“...The present study was carried out to evaluate the effect of statins associated with physical...”
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“... on restriction of salt, sugar, fat and carbohydrates decrease, while nutritionists approached aspects of the food...”
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Master thesis