Buscas alternativas:
rapidly decrease » rapid decrease (Expandir a busca), rapid increase (Expandir a busca), taping decrease (Expandir a busca)
decrease rapidly » disease rapidly (Expandir a busca), decrease lipid (Expandir a busca)
strain decrease » strains increases (Expandir a busca), stress decreases (Expandir a busca)
decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that increase » an increase (Expandir a busca), not increase (Expandir a busca), can increase (Expandir a busca)
increase food » increase blood (Expandir a busca), increase bond (Expandir a busca), increases blood (Expandir a busca)
rapidly decrease » rapid decrease (Expandir a busca), rapid increase (Expandir a busca), taping decrease (Expandir a busca)
decrease rapidly » disease rapidly (Expandir a busca), decrease lipid (Expandir a busca)
strain decrease » strains increases (Expandir a busca), stress decreases (Expandir a busca)
decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that increase » an increase (Expandir a busca), not increase (Expandir a busca), can increase (Expandir a busca)
increase food » increase blood (Expandir a busca), increase bond (Expandir a busca), increases blood (Expandir a busca)
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“... be used to understand increases and decreases in mycotoxin levels in foods, on the basis that...”
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Assuntos:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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“... production, epistatic effects in certain strain combinations caused decreases in starch-fermenting activity...”
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“... OFMSW digestion assays, it has been demonstrated that the increase in the TS reactor content led...”
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“... homogenization based on a 24 level factorial design. Results show that processing parameters such...”
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“.... Moreover, these changes increase the bio accessibility of bioactive compounds present in the food matrix...”
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