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term decrease » term increase (Expand search), to decrease (Expand search), the decrease (Expand search)
decrease term » decreased sperm (Expand search), decreases sperm (Expand search), decrease theory (Expand search)
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decrease toc » decrease the (Expand search), decreased to (Expand search), decrease on (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
decrease of » decrease in (Expand search)
term decrease » term increase (Expand search), to decrease (Expand search), the decrease (Expand search)
decrease term » decreased sperm (Expand search), decreases sperm (Expand search), decrease theory (Expand search)
of processed » of processes (Expand search), of process (Expand search), of processing (Expand search)
decrease toc » decrease the (Expand search), decreased to (Expand search), decrease on (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
decrease of » decrease in (Expand search)
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“.... Brainstem sections were collected at 15, 21 and 31 days after EB injection and processed for GFAP...”
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“...-based data, which were introduced in a GIS and processed by means of statistical analysis. Mapping...”
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“... processed fresh (FG), and two were slowly frozen, cryopreserved for 30 (G30) or 180 days (G180), thawed and...”
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“... processed to assess morphological and immunohistochemical profile, while gingival tissues were removed...”
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“... euthanized and pancreas, liver and kidney processed for histological analyses and immunohistochemistry assays...”
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“...The objective of this study was to evaluate the contribution of fresh, processed and ultraprocessed...”
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“... softness and spreadability (decrease of G , G and apparent viscosity and an increase of tan and melting...”
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“... to itshigh perishability it is crucial to assess the quality of fish processed products. For evaluating the...”
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“... processed has come to attend this demand. The focus of this paper is to evaluate the application...”
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“... days). All fried garlic samples showed a decrease by 99% in the content of allicin right after...”
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“... days). All fried garlic samples showed a decrease by 99% in the content of allicin right after...”
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“... is the main alternative to reduce post-harvest losses and to add value to the product, however, processed...”
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