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liquid processing » liquor processing (Expand search), fluid processing (Expand search), liquid process (Expand search)
decrease liquid » decreases liquid (Expand search), decrease lipid (Expand search), increases liquid (Expand search)
decrease pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
pain decrease » can decrease (Expand search), taping decrease (Expand search), strain decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
liquid processing » liquor processing (Expand search), fluid processing (Expand search), liquid process (Expand search)
decrease liquid » decreases liquid (Expand search), decrease lipid (Expand search), increases liquid (Expand search)
decrease pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
pain decrease » can decrease (Expand search), taping decrease (Expand search), strain decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
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“... microorganisms, whose production can be performed through fermentation. Nonetheless, its downstream processing...”
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“... processes is mandatory to decrease their costs and environmental impact. In this context, two ionic-liquid...”
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“..., is crucial. An effective solution to decrease fuel consumption and, consequently, reduce carbon dioxide...”
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“...This works reports on the development of magnetic composites based on the magnetic ionic liquid...”
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“...Cassava is a food containing linamarin and lotaustralin, which are cyanogenic glycosides (CG) that...”
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“... through fermentation. Nevertheless, downstream processing of ASNase accounts for up to 80% of total...”
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“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
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