Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
dairy properties » quality properties (Expandir a busca), energy properties (Expandir a busca), paper properties (Expandir a busca)
decrease dairy » decreases airway (Expandir a busca), decrease quality (Expandir a busca), decrease urinary (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (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 decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
dairy properties » quality properties (Expandir a busca), energy properties (Expandir a busca), paper properties (Expandir a busca)
decrease dairy » decreases airway (Expandir a busca), decrease quality (Expandir a busca), decrease urinary (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (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)
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“...) and hydrophilic (polar head) properties in the same molecule, and are widely applied in the food...”
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Dissertação
4
“... a propionic acid-based additive with surfactant properties can enhance proteolysis in reconstituted corn and...”
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Dissertação
5
“... the nutritional value of dairy and fruit matrices. Interactions of plant phenolics with proteins may...”
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“..., houve uma diferença significativa somente para o gênero Streptococcus sp. (7.35 ± 0.18, 7.28 ± 0.19 and 6.69 ± 0.03...”
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Tese
12
“... acceptability and potential health benefits, particularly for individuals who do not consume milk and dairy...”
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Dissertação
13
“... That Apply (CATA). Os aditivos influenciaram positivamente a preservação das células de Lactobacillus...”
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Tese
14
“... movement of the infesting larvae was also studies and it was found that they moved towards the top of the...”
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Tese
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