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decrease rapidly » disease rapidly (Expand search), decrease lipid (Expand search)
rapidly decrease » rapid decrease (Expand search), rapid increase (Expand search), taping decrease (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
of processing » and processing (Expand search), of process (Expand search)
decrease of » decrease in (Expand search)
decrease rapidly » disease rapidly (Expand search), decrease lipid (Expand search)
rapidly decrease » rapid decrease (Expand search), rapid increase (Expand search), taping decrease (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
of processing » and processing (Expand search), of process (Expand search)
decrease of » decrease in (Expand search)
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“... expression during acute lung injury in rats. Male Wistar rats weighing 250 to 450 g were anesthetized ip with...”
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“... expression during acute lung injury in rats. Male Wistar rats weighing 250 to 450 g were anesthetized ip with...”
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“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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“..., due to a decrease in antioxidant defences such as superoxide dismutases or a slowdown of the...”
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“... most planted species in the world. However, recent years have seen a decrease in the consumption...”
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“... planted species in the world. However, recent years have seen a decrease in the consumption of beans...”
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“... 7 to 11 hours. During dehydration process temperature and fruit moisture were controlled. pH, acidity, soluble...”
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“... cheese, which was, then, submitted to processing under the pressure of 600 MPa during 1, 3, 5 and...”
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“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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