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decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
toc decrease » to decrease (Expandir a busca), not decrease (Expandir a busca), or decrease (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (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)
food at » food an (Expandir a busca), food and (Expandir a busca), food aid (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
toc decrease » to decrease (Expandir a busca), not decrease (Expandir a busca), or decrease (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (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)
food at » food an (Expandir a busca), food and (Expandir a busca), food aid (Expandir a busca)
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“...The presence of mycotoxins in foodstuff is a matter of concern for food safety. Wines can also...”
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“... (IAA) in hemodialysis (HD) individuals may be associated with the gut flora and recognized markers...”
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Artigo
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“... (IAA) in hemodialysis (HD) individuals may be associated with the gut flora and recognized...”
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Artigo
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Relationship among body condition at parturition, decrease of backfat thickness and weight during...
“... at parturition, decrease of backfat thickness and weight during the lactation and the interval from weaning...”Acessar documento
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“...Here we present a proof of concept evaluation of the impacts of riverbed-mining on river-wetland...”
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Artigo
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“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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“... of them. It is important to emphasize the increase of Fe, Mg and Ca in both, as well as the decrease...”
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Dissertação
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“..., with significant increase in reaction constants (k) and decrease in half-life (t1/2). The degradation...”
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“...Pest control services provided by naturally occurring species (the so-called biocontrol services...”
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“...-transform infrared spectroscopy (FTIR) techniques, and the food dye was characterized by UV-Visible. The...”
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Artigo
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“... in food product development is the design of products with enhanced nutritional profile and a sustainable...”
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Dissertação
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“... to a decrease in the acidification degree whereas the increase in the alkalinity addition led to the increase...”
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