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decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
their decrease » the decrease (Expandir a busca), their disease (Expandir a busca), the decreased (Expandir a busca)
l processing » gel processing (Expandir a busca), oil processing (Expandir a busca), l processada (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
their decrease » the decrease (Expandir a busca), their disease (Expandir a busca), the decreased (Expandir a busca)
l processing » gel processing (Expandir a busca), oil processing (Expandir a busca), l processada (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
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“... are attributed to the decrease of the oxide grain boundary density with time, which induces a decrease...”
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Artigo
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“... drying of sausages, L. monocytogenes tends to decrease considerably. However, despite the various hurdles...”
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“.... At 37 °C, there was a decrease in pH and an increase in the accompanying microbiota that interfered with the...”
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Artigo
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“...The Supplementary Material for this article can be found online at: https://www...”
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Artigo
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Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
“... to a decrease in the gel strength. However, for whey proteins a small amount of LBG (0.1 %) leads to a big...”Acessar documento
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“... of properties. Surface engineering has the potential to improve productivity and further extend the lifetime...”
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Artigo
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“...Aim: The conventional heat treatment (HT) is still used by the food processing industry...”
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Invisible light, visible results: gamma irradiation effects on aromatic, edible and medicinal plants
“... use. During the processing and storage, they can be easily exposed to contamination that can lead...”Acessar documento
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