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decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » the decrease (Expandir a busca), not decrease (Expandir a busca), or decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease the (Expandir a busca), decrease pro (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » the decrease (Expandir a busca), not decrease (Expandir a busca), or decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease the (Expandir a busca), decrease pro (Expandir a busca)
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“...São Paulo State Univ, Dept Food & Nutr, Fac Pharmaceut Sci, São Paulo, Brazil...”
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Exercise training decreases the load and changes the content of circulating SDS-resistant protein...
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“...Protein aggregates...”Acessar documento
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“... to climatic variations that can decrease its vigor, which is dependent on the cultivar. The objective of this...”
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“...The unfolded protein response (UPR) is involved in protein quality control and is activated...”
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“... change. However, HP processing led to a decrease in myofibrillar protein content in frozen pressure...”
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“.... The soluble protein content can be used as an indicator of the maintenance of physiological quality...”
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