Buscas alternativas:
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
food effect » flood effect (Expandir a busca), wood effect (Expandir a busca), hood effect (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
food effect » flood effect (Expandir a busca), wood effect (Expandir a busca), hood effect (Expandir a busca)
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“..., the ET effect on the quality of SpCau cryopreserved in EYFE remains unknown. Distinct from SpEJ, SpCau...”
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Artigo
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“... 21 days of storage. Values for the color parameters a* and b* tended to decrease during mortadella storage...”
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Artigo
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“..., only the intensity of red showed a linear decrease as the chitosan concentration increased, and after...”
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Artigo
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... as salmon, whitefish, trout, or Greenland sole. The main objective of this work was to study the effect...”Acessar documento
Dissertação
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“...). A significant decrease in the phenolic content was observed in the yacon chips after storage, which indicates...”
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Artigo
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“... effect, manifested as a decrease in globulin levels. In the final 15 d of the experiment, the animals...”
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Artigo
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“... by nettle seed flour and a nettle seed phenolic extract, before, during and after thermal processing (baking...”
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Artigo
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“... effect of crystallization in the physicochemical, microbial and antioxidant properties of pansies (Viola...”
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Artigo
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“... not decrease during a quick simulation of the passage of the apple cubes through the gastro-intestinal...”
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“... occur due to high roasting temperatures and/or the presence of smoke during drying. Some PAHs are...”
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“... on 1 h interval during the first 8 h, and at 12, 18, 24, 36, 48 and 72 h after surgery. For this, the University...”
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