Buscas alternativas:
quality properties » stability properties (Expandir a busca), qualitative properties (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (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)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease pro (Expandir a busca)
quality properties » stability properties (Expandir a busca), qualitative properties (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (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)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease pro (Expandir a busca)
1
2
3
4
5
6
7
8
9
10
11
12
13
“... properties of the respective fried potatoes, as well as on asparaginase infusion into raw potato sticks, and...”
Acessar documento
Acessar documento
Dissertação
14
15
16
17
18
19
“... gels increased the content of both total VOC and most of individual VOC. However, the lipid-derived VOC...”
Acessar documento
Acessar documento
Artigo
20
“... concentrates. The decrease in foaming properties caused by the soaking can be attributed to the leaching...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo