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“... studies have been investigating their potential to decrease the Fe pro-oxidant effect by forming a stable...”
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“... de alimentos de origem vegetal, nesse sentido surge o Padrão Pró Vegetariano. Ele consiste na diminuição...”
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“...) and hydrophilic (polar head) properties in the same molecule, and are widely applied in the food...”
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“..., compared to those injected with MPTP and fed standard diet, showed a decrease in the concentration...”
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“..., while the consumption of the products they sell or produce decreases these chances; (4) Conclusions: The...”
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“... revisão sistemática e metanálise das publicações científicas sobre o uso de pré, pró ou simbióticos...”
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“... on the recovery of compounds with higher bioactive potential. A general decrease of EC50 values was...”
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“... peptides, which are of great interest to food and nutraceutical industries. The aim of this study was...”
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“...New York University. Food Studies and Public Health. Department of Nutrition. New York, NY, USA...”
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