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decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » statins decrease (Expand search), lesions decrease (Expand search)
decrease will » decrease with (Expand search), decrease cell (Expand search), decrease il (Expand search)
decrease milk » decrease il (Expand search), decrease risk (Expand search), decrease in (Expand search)
decrease its » decreases its (Expand search), decrease with (Expand search), decrease in (Expand search)
its decrease » with decrease (Expand search), nts decreases (Expand search), to decrease (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » statins decrease (Expand search), lesions decrease (Expand search)
decrease will » decrease with (Expand search), decrease cell (Expand search), decrease il (Expand search)
decrease milk » decrease il (Expand search), decrease risk (Expand search), decrease in (Expand search)
decrease its » decreases its (Expand search), decrease with (Expand search), decrease in (Expand search)
its decrease » with decrease (Expand search), nts decreases (Expand search), to decrease (Expand search)
1
“... hospitalizations. Salmonellas capacity to form biofilms contributes to its resistance and persistence in both host...”
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“... underwent subcutaneous implantation of biocomposites derived from skins andscales in different...”
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Article
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7
“... and produce nisin, reaching activity around 105 AU.mL-1. Biological processing of milk sub-products...”
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“... skins, wine by-products, usually wasted, are highly nutritious, source of dietary fiber and its...”
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Master thesis
10
“... in processing T1 that was not immersed in milk, the difference of the other formulations can be associated with...”
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Bachelor thesis
11
“... 5% to 20% are generated. Further, our methods decrease the cost of processing queries when compared to the...”
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Doctoral thesis
12
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15
“... blue shark (Prionace glauca) skins were studied as ingredients to develop new foods that proactively...”
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Master thesis
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19
“... skin in jam, sweets, cereal bars, cereals, and cookies especially due to its soluble and insoluble...”
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Master thesis
20