Search alternatives:
food processed » food processing (Expand search), and processed (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (Expand search)
l decrease » _ decrease (Expand search), α decrease (Expand search), of decrease (Expand search)
food processed » food processing (Expand search), and processed (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (Expand search)
l decrease » _ decrease (Expand search), α decrease (Expand search), of decrease (Expand search)
1
“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
2
3
4
5
Subjects:
“...Passiflora edulis; food technology; organic products; clarification...”
Access document
Access document
Article
6
7
8
9
10
11
12
13
14
15
16
“... days). All fried garlic samples showed a decrease by 99% in the content of allicin right after...”
Access document
Access document
Article
17
“...The consumer by fresh food such as fruits has increased in the last decades and the minimally...”
Access document
Access document
Article
18
“... days). All fried garlic samples showed a decrease by 99% in the content of allicin right after...”
Access document
Access document
Article
19
“... in probiotic microorganisms applied to dairy products. Probiotics are affected by several factors that decrease...”
Access document
Access document
Article
20