Buscas alternativas:
decrease fermentation » sucrose fermentation (Expandir a busca), cheese fermentation (Expandir a busca), permeate fermentation (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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)
decrease by » decreased by (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
by decrease » by decreased (Expandir a busca), may decrease (Expandir a busca), any decrease (Expandir a busca)
decrease fermentation » sucrose fermentation (Expandir a busca), cheese fermentation (Expandir a busca), permeate fermentation (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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)
decrease by » decreased by (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
by decrease » by decreased (Expandir a busca), may decrease (Expandir a busca), any decrease (Expandir a busca)
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“... after fermentation by L. rhamnosus R11, while all fermented okara presented a decrease after...”
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Artigo
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“... of peaks was observed in the initial fermentation, with a decrease in the peptide peaks after fermentation...”
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Artigo
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“... colhidas no início e ao final da fermentação. O maior número de picos no café processado seco ao natural...”
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Artigo
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“... of Enterobacteriaceae after 24 h of colonic fermentation, in addition to decrease the pH values and increase the...”
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Tese
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“... com atividade antioxidante que não são totalmente extraídos durante o processamento. Portanto, o bagaço...”
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Dissertação
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Assuntos:
“...Natural fermentation. Blanching. Osmotic dehydration. Conventional drying....”
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Tese
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