Buscas alternativas:
decrease fermentation » sucrose fermentation (Expandir a busca), permeate fermentation (Expandir a busca), cheese fermentation (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
after deceased » after decades (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)
deceased pro » decrease pro (Expandir a busca), deceased person (Expandir a busca), increased pro (Expandir a busca)
pro decrease » to decrease (Expandir a busca), or decrease (Expandir a busca), price decrease (Expandir a busca)
decrease fermentation » sucrose fermentation (Expandir a busca), permeate fermentation (Expandir a busca), cheese fermentation (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
after deceased » after decades (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)
deceased pro » decrease pro (Expandir a busca), deceased person (Expandir a busca), increased pro (Expandir a busca)
pro decrease » to decrease (Expandir a busca), or decrease (Expandir a busca), price decrease (Expandir a busca)
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“... polyurethane rigid foams using two by-products from the Amyris fermentation process of producing β-farnesene...”
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Artigo
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“... polyurethane rigid foams using two by-products from the Amyris fermentation process of producing β-farnesene...”
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Assuntos:
“...heat and mass transfer...”
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Artigo de conferência
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“... and lactic bacteria in selective medium were investigated during the olive fermentation. After 120...”
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Artigo
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“... infect the fermentation process and decrease the product quality, making it to require microbiological...”
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“...-nutritional factors such as oxalates and phenols were found to decrease significantly after the fermentation...”
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