Buscas alternativas:
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease may » decrease at (Expandir a busca), decrease by (Expandir a busca), decrease human (Expandir a busca)
may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), to decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decreases » decreased (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease may » decrease at (Expandir a busca), decrease by (Expandir a busca), decrease human (Expandir a busca)
may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), to decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decreases » decreased (Expandir a busca)
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Assuntos:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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“... in the pet food market for both their nutritional value as well as their particular properties. One...”
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Tese
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“...Contamination of cocoa and its derived products by polycyclic aromatic hydrocarbons (PAHs) may...”
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Artigo
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“... healthy food ingredient. Moreover, the enrichment with yeast protein extract (YPE) may be useful to design...”
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Artigo
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Retenção de carotenoides após moagem de milho biofortificado e durante o armazenamento dos derivados
Assuntos:
“...Processing...”Acessar documento
Dissertação
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“.... In the context of food safety, persister cells may contribute to the persistence and survival of bacteria...”
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Assuntos:
“...Food and nutrition education. Institutional food...”
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Trabalho de conclusão de curso
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“... in oral food processing led to the hypothesis of an influence of this odour in the sensory perception...”
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Artigo
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“... progressively lost the Maltese cross and granular structure. There was also a decrease in the enthalpy of the...”
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Artigo
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