Buscas alternativas:
different processing » different protein (Expandir a busca), event processing (Expandir a busca), different packaging (Expandir a busca)
with decreased » with increased (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
different processing » different protein (Expandir a busca), event processing (Expandir a busca), different packaging (Expandir a busca)
with decreased » with increased (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
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Assuntos:
“...Electrodialysis with filtration membrane...”
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Artigo
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“... transform (ATR-FTIR). The OVA solutions were incubated at different temperatures, with different PC (gallic...”
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“... use of multiple evaluation methods, with different sensitivities. In this matter, the use...”
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Assuntos:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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“... to decrease after 24 h in CY compared with TY. Likewise, M/V from different dilutions and aerobic conditions...”
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Artigo
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“... to decrease after 24 h in CY compared with TY. Likewise, M/V from different dilutions and aerobic conditions...”
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Artigo
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of L* luminosity, which decreased with time, probably due to the dehydration process. On the other hand, the water...”Acessar documento
Dissertação
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“... Self processing; (2) decreased tactile sensitivity of the hand in the elderly has implications in the...”
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