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cellular processing » cellulase processing (Expandir a busca), cellular processes (Expandir a busca), cellular process (Expandir a busca)
decrease cellular » increased cellular (Expandir a busca), increases cellular (Expandir a busca), disease cellular (Expandir a busca)
decrease will » decrease with (Expandir a busca), decrease cell (Expandir a busca), decrease il (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
cellular processing » cellulase processing (Expandir a busca), cellular processes (Expandir a busca), cellular process (Expandir a busca)
decrease cellular » increased cellular (Expandir a busca), increases cellular (Expandir a busca), disease cellular (Expandir a busca)
decrease will » decrease with (Expandir a busca), decrease cell (Expandir a busca), decrease il (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
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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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“... the epidermal tissue of different genetic materials of tomato processing (IT761, U2006, TC2736, CVR...”
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“...In the last few years, the development of new methods on digital signal processing by one hand, and...”
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“... sensory processing and learning while preventing pro-active interference when task demands are high...”
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“.... As a consequence, the shelf-life and commercial acceptability of the food products decrease. Currently, one of the...”
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“...Over and over again food-induced exercise-induced anaphylaxis is underdiagnosed by the physician...”
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“... in a significant decrease on the GI of beans and chick-peas; the GI of pasta remained the same and the GI of corn...”
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Assuntos:
“...behaviour change; food choice; food democracy; nudging; responsibilisation; sustainable consumption...”
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