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decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
dairy processing » energy processing (Expandir a busca)
decrease dairy » decreases airway (Expandir a busca), decrease quality (Expandir a busca), decrease urinary (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease treg » decrease the (Expandir a busca), decrease their (Expandir a busca), decrease toc (Expandir a busca)
treg decrease » the decrease (Expandir a busca), urea decrease (Expandir a busca), drugs 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)
Mostrando 1 - 20 resultados de 154 para a busca '(( decrease and decrease dairy processing ) OR ( decrease treg decrease decrease after ))*', tempo de busca: 0,98s Refinar Resultados
6
Publicado em 2020
Assuntos: “...Heat processing...”
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Artigo
7
Publicado em 2018
“...Brazilian Ministry of Science and Technology – MCTI (SisNANO/LARNano-UFPE, CNPq # 402282/2013...”
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Artigo
9
Publicado em 2013
Assuntos: “...consumption of water, effluents, dairy and environment....”
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Artigo
10
Publicado em 2012
“... after FTY720 treatment. METHODS: F1 mice (C57BL/6xBALB/c) and C57BL/6 mice were used as donors for and...”
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Artigo
11
Publicado em 2012
“... after FTY720 treatment.METHODS: F1 mice (C57BL/6xBALB/c) and C57BL/6 mice were used as donors for and...”
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Artigo
13
Publicado em 2018
“... os linfócitos Treg CD4+ e CD8+ periféricos, tanto ex vivo, quanto em resposta ao M. leprae (ML), de 12 pacientes...”
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Dissertação
16
Publicado em 2021
Assuntos: “...Dairy processing...”
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Trabalho de conclusão de curso
18
Publicado em 2015
“... also form part of the neurological structure. Buttermilk is a by-product of the dairy industry and has...”
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Artigo
19
Publicado em 2022
“... acceptance. This work aimed to evaluate the decrease of the “beany” flavour and of raffinose, stachyose and...”
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Artigo
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