Showing 1 - 20 results of 511 for search '(( decrease to decrease owing decrease ) OR ( decrease after decrease food processing ))*', query time: 0.77s Refine Results
2
Published 2013
... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...
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4
Published 2014
... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...
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5
Published 2014
... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...
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13
Published 2013
... analyzed properties of the pressurized gel showed significant changes after the storage period. The highest...
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14
Published 1981
... carbohydrates, after fermentation with Saccharomyces cerevisiae, were used as carbon source for an effective...
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18
Published 2005
... promoted a growing interest in these applications, especially with concern to their potentialities for food...
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