Search alternatives:
digital processing » minimal processing (Expand search)
decrease digital » create digital (Expand search), necrose digital (Expand search), decrease striatal (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)
decrease after » increase after (Expand search), disease after (Expand search)
after decrease » faster decrease (Expand search), after deceased (Expand search), litter decrease (Expand search)
decrease treg » decrease the (Expand search), decrease their (Expand search)
treg decrease » the decrease (Expand search), urea decrease (Expand search), drugs decrease (Expand search)
digital processing » minimal processing (Expand search)
decrease digital » create digital (Expand search), necrose digital (Expand search), decrease striatal (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)
decrease after » increase after (Expand search), disease after (Expand search)
after decrease » faster decrease (Expand search), after deceased (Expand search), litter decrease (Expand search)
decrease treg » decrease the (Expand search), decrease their (Expand search)
treg decrease » the decrease (Expand search), urea decrease (Expand search), drugs decrease (Expand search)
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“... optical properties such as two and three-photon absorption, and thus, such material is highly sought-after...”
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Doctoral thesis
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“... immunity to F. pedrosoi infection. Here, we investigated T helper cell response dynamics during...”
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Article
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“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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Article
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“..., garlic, pepper, and undergoes processes of maturation, smoking and drying. During the fermentation and...”
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“... after the fifth day, with a decrease in intensity of the orange color. The β-carotene content was 0.1656...”
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Article
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“... after preparation and filling of sausage, and Period II – after five days of drying. In terms...”
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