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quality processing » quality processes (Expandir a busca), quality process (Expandir a busca), dairy processing (Expandir a busca)
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decrease ligand » decrease and (Expandir a busca), decrease lipid (Expandir a busca), decrease lodging (Expandir a busca)
ligand decrease » and decrease (Expandir a busca), ligand release (Expandir a busca), ligands increased (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » and decrease (Expandir a busca)
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Mostrando 1 - 20 resultados de 984 para a busca '(( decrease the decrease quality processing ) OR ( decreased to decrease ligand decrease ))*', tempo de busca: 0,78s Refinar Resultados
1
por Zhao,Qian
Publicado em 2018
“... oligodeoxynucleotide (CpG ODNs), and CD40 ligand (CD40L) can decrease ligature-induced periodontal inflammation and...”
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Artigo
2
Publicado em 2022
“... oligodeoxynucleotide (CpG ODNs), and CD40 ligand (CD40L) can decrease ligature-induced periodontal inflammation and...”
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Artigo
4
Publicado em 2000
“...Aiming to identify parameters of popcorn quality decreases, the effects of harvest and shelling...”
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Artigo
5
Publicado em 2013
“... (p < 0.05). In addition, the group that was treated with 6 mg/kg olmesartan showed a decreased level...”
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Artigo
6
Publicado em 2015
“... of the acute inflammatory phase, indicated by decreased TNF-a and increased production of IL-10 and low...”
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Artigo
8
Publicado em 2019
“... of L. innocua, while for A. acidoterrestris, 20 min were required to decrease 4.7 ± 0.1 log10 cycles. At the end...”
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Artigo
10
Publicado em 2010
“... decrease vitamin C (vit C) content in vegetables. This paper presents the results of three field trials...”
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18
Publicado em 2019
Assuntos: “...High pressure processing...”
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Dissertação
19
Publicado em 2018
“... technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour...”
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Artigo
20
Publicado em 2018
“... in bakery products. This study aimed to evaluate the technological quality and the carotenoids content...”
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Artigo
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