Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease culinary » decrease urinary (Expandir a busca), decrease pulmonary (Expandir a busca), decreases pulmonary (Expandir a busca)
culinary process » culinary processes (Expandir a busca), culinary processing (Expandir a busca), culinary programs (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease at (Expandir a busca), decrease akt (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease culinary » decrease urinary (Expandir a busca), decrease pulmonary (Expandir a busca), decreases pulmonary (Expandir a busca)
culinary process » culinary processes (Expandir a busca), culinary processing (Expandir a busca), culinary programs (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease at (Expandir a busca), decrease akt (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
1
“... showed the lowest antioxidant activity after applying the different culinary processes. Microwave...”
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Artigo
2
“..., considerando o nível de processamento dos alimentos em alimentos in natura, ingredientes culinários...”
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Dissertação
3
“... minimamente processadas e ultraprocessadas adquiridas para consumo nos domicílios brasileiros e segundo...”
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Tese
4
“...), destacando o maior impacto do aquecimento quando condições mais extremas de processo foram utilizadas...”
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Tese
5
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