Search alternatives:
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
at processing » meat processing (Expand search), heat processing (Expand search), wet processing (Expand search)
decrease flow » decreases flow (Expand search), decrease low (Expand search), decrease food (Expand search)
flow decrease » flow increase (Expand search), not decrease (Expand search), or decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
at processing » meat processing (Expand search), heat processing (Expand search), wet processing (Expand search)
decrease flow » decreases flow (Expand search), decrease low (Expand search), decrease food (Expand search)
flow decrease » flow increase (Expand search), not decrease (Expand search), or decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
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“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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Article
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“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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Article
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“..., since a slight decrease was registered between fresh and dehydrated fruit....”
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Subjects:
“...Central auditory processing disorder...”
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Other
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“... processing. Ultraviolet radiation in the range of 200-280 nm is lethal to most microorganisms, including...”
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Article
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Subjects:
“...Digital image processing...”
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Conference object
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“...O objetivo do trabalho foi avaliar o efeito de fontes lipídicas no consumo, digestibilidade...”
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Doctoral thesis
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