“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
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Subjects: “...Decrease...”
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Subjects: “...Decrease in meat consuption...”
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“..., pasteurization involves quality modifications of the final product by losing part of its nutritional value and...”
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Subjects: “...Mechanical properties...”
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“... objective was to develop instant noodles (IN) with functional properties by adding 10% green banana flour...”
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“... properties of Nb2O5. Initially, the ability of Nb2O5 to convert CO2 in C1 and C2 products under irradiation...”
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“... their properties. For this purpose, tests were carried out using basic and acid solutions. These tests...”
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Subjects: “...Disposição final...”
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“... na forma 2H(AA). Finalmente, dispositivos foram fabricados em amostras de boa qualidade para a investigação...”
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Subjects: “...physico-chemical properties...”
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Subjects: “...Physical properties...”
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Subjects: “...thermal properties...”
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Subjects: “...thermal properties...”
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“... of the final material and the decrease is first proportional to the volume ratio but after a certain...”
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Subjects: “...Mechanical properties...”
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“... in a structural system necessitates a comprehensive analysis of its physical-mechanical properties. In this...”
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“... gravimetric method until it reached a final moisture content of 8.0 ± 1.0 (% wb). The physical properties...”
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“... process, as it is the one that most affects the final properties of the finished product. This operation...”
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Subjects: “...Food properties...”
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