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dairy processing » energy processing (Expandir a busca)
decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
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decrease dairy » decreases airway (Expandir a busca), decrease quality (Expandir a busca), decrease urinary (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 akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 100 para a busca '(( decrease with decrease dairy processing ) OR ( decrease akt decrease faster decrease ))*', tempo de busca: 0,75s Refinar Resultados
3
Publicado em 2015
“... also form part of the neurological structure. Buttermilk is a by-product of the dairy industry and has...”
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Artigo
5
Publicado em 2021
Assuntos: “...Dairy processing...”
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Trabalho de conclusão de curso
9
Publicado em 2022
“...Consumption of plant based products as dairy alternatives is increasing steeply. This diet...”
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Artigo
10
Publicado em 2010
“... at evaluating the contaminating microorganisms in the processing line of fresh cheese, namely Minas frescal and...”
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Artigo
12
Publicado em 2022
“... hyperactivation and dysregulation of key pathways, such as PI3K/AKT/mTOR (PAM), contributes to the cell...”
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Artigo
14
Publicado em 2021
“...Dairy farming is an important sector of the Brazilian economy and its technological advancement...”
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Artigo
15
Publicado em 2016
“... da membrana plasmática, ativando uma cascata de fosforilação envolvendo as proteínas IRS1, PI-3 cinase, AKT...”
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Dissertação
16
Publicado em 2010
“... that the combination of these two bacteria on meat and dairy food processing environments may seriously...”
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19
Publicado em 2010
“... at evaluating the contaminating microorganisms in the processing line of fresh cheese, namely Minas frescal and...”
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Artigo
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