Buscas alternativas:
decrease sensory » decreases density (Expandir a busca), cheese sensory (Expandir a busca), decreased memory (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 pain » decreases pain (Expandir a busca), decrease in (Expandir a busca), decreased brain (Expandir a busca)
pain decrease » can decrease (Expandir a busca), taping decrease (Expandir a busca), brain decreases (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 (Expandir a busca)
decrease sensory » decreases density (Expandir a busca), cheese sensory (Expandir a busca), decreased memory (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 pain » decreases pain (Expandir a busca), decrease in (Expandir a busca), decreased brain (Expandir a busca)
pain decrease » can decrease (Expandir a busca), taping decrease (Expandir a busca), brain decreases (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 (Expandir a busca)
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“... resistant starch content, even with a decrease in the content after this processing; they also showed more...”
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Artigo
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Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile...
Assuntos:
“...High-pressure processing...”Acessar documento
Artigo
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“... practices. The present work addresses this challenge with the processing of grape must by reverse osmosis...”
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Artigo
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“...Visual perception depends on the sensory framework and on attentional processing. This study...”
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... active compounds. However, it is highly vulnerable to lipid oxidation due to the large amount...”Acessar documento
Dissertação
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“... sensory processing and learning while preventing pro-active interference when task demands are high...”
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Assuntos:
“...beef; moist ageing; texture, colour; sensory properties; MAP....”
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