Search alternatives:
decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease sucrose » decreases glucose (Expand search), decreases ros (Expand search), decrease income (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
or decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease sucrose » decreases glucose (Expand search), decreases ros (Expand search), decrease income (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
or decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
1
2
“... of insulin resistance and hypertension in and HSu models and that this effect was related to a decrease...”
Access document
Access document
Article
3
4
“...Sucrose is the main sugar used in jams preparation; however his excessive consumption has been...”
Access document
Access document
Article
5
6
7
8
9
10
11
“... to evaluate the effect of the temperature in the physical-chemical and microbiological parameters...”
Access document
Access document
12
“... to evaluate the effect of the temperature in the physical-chemical and microbiological parameters...”
Access document
Access document
13
14
15
16
17
“... processed using varying concentrations of sucrose (5, 10 and 15%) and mango pulp (4, 5 and 6%). Each type...”
Access document
Access document
Article
18
19
20