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heat processing » meat processing (Expandir a busca), text processing (Expandir a busca), event processing (Expandir a busca)
increase lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca), decrease lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (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 heat » decreased heart (Expandir a busca), decreases wheat (Expandir a busca), decrease at (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not increase » and increase (Expandir a busca), an increase (Expandir a busca)
heat processing » meat processing (Expandir a busca), text processing (Expandir a busca), event processing (Expandir a busca)
increase lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca), decrease lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (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 heat » decreased heart (Expandir a busca), decreases wheat (Expandir a busca), decrease at (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not increase » and increase (Expandir a busca), an increase (Expandir a busca)
1
“... were also affected by processing, with a decrease in monounsaturated and saturated fatty acids, but...”
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2
“...-3.d-1. HRT was 20 days for all treatments. It can be concluded from Phase I that the content increase...”
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Tese
3
“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Tese
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