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decrease to » decrease toc (Expand search), decreased to (Expand search), decrease the (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
when processing » whey processing (Expand search), wheat processing (Expand search), oven processing (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease when » decrease the (Expand search), decreases wheat (Expand search), decrease their (Expand search)
decrease acid » decrease and (Expand search), decrease lipid (Expand search), decrease asian (Expand search)
acid decrease » acid degreaser (Expand search), rapid decrease (Expand search), and decrease (Expand search)
decrease to » decrease toc (Expand search), decreased to (Expand search), decrease the (Expand search)
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“.... In the assays in cheese-based broth containing TVEO at 1.25 μL/mL after 24 h, a decrease of approximately...”
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“.... Entretanto, para a utilização deste substrato é necessário um tratamento inicial de hidrólise ácida, básica...”
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“... do pH extracelular. O objetivo deste trabalho foi analisar os efeitos do microambiente tumoral (MT) ácido sobre...”
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“...) scale. After collection, the data was analyzed using descriptive statistics. Of the 202 participants...”
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Article
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“...-29b) to silence BACE1 expression and decrease Aβ levels, aiming to develop novel approaches to slow the...”
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14
“... be an alternative in clinical practice, when PBS cannot be added immediately after collection. The delay after urine...”
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Article
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“... its stability after fish digestion or processing. Results showed that parvalbumin represents a higher...”
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“... D + PL) there was an increase in the concentration of MDA and uric acid while decrease in albumin compared...”
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18
“..., a decrease of bioactivity was observed after seven days under storage in fridge, when the extracts were...”
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19
“...-3- enol, acetato de (Z)-hex-3-enila, acetato de 3-fenilpropila e acetato de cinamila e o ácido acético...”
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20
“... químicos (cinza, gordura, ácidos gordos, proteína, fibra dietética e pigmentos) foram determinados...”
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