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1
Publicado em 2019
Assuntos: “...Contaminated food...”
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3
Publicado em 2020
“...Introduction: the resistant starch (RS) is a non-viscous and fermentable soluble fiber which...”
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4
Publicado em 2020
“...Introduction: the resistant starch (RS) is a non-viscous and fermentable soluble fiber which...”
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8
Publicado em 2022
“..., and increases in water N concentration. However, the magnitude of the effects resulting from decreases...”
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10
Publicado em 2019
“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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14
Publicado em 2020
“... interaction of plant extracts with the food product, which may prevent or reduce deterioration and improve the...”
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20
Publicado em 2007
“... carrying capacity (CC) of natural ecosystems for bivalve culture, because of decreases in growth rates and...”
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