Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
their unprocessed » their processed (Expandir a busca), their processes (Expandir a busca), the processed (Expandir a busca)
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrees that (Expandir a busca), decree that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
decrease at » decrease and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), and decrease (Expandir a busca), not decrease (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
their unprocessed » their processed (Expandir a busca), their processes (Expandir a busca), the processed (Expandir a busca)
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrees that (Expandir a busca), decree that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
decrease at » decrease and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), and decrease (Expandir a busca), not decrease (Expandir a busca)
1
“... 1.5-fold increase in titratable acidity of the unprocessed samples compared to HPP samples. Regarding...”
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2
“... similar characteristics to the unprocessed foods, causing microbial inactivation while maintaining its...”
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3
“... in delaying browning could be correlated to the enhanced antioxidant enzyme activity and decrease...”
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