Buscas alternativas:
decrease fermentation » sucrose fermentation (Expandir a busca), cheese fermentation (Expandir a busca), permeate fermentation (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease toc (Expandir a busca)
decrease fermentation » sucrose fermentation (Expandir a busca), cheese fermentation (Expandir a busca), permeate fermentation (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease toc (Expandir a busca)
1
2
3
“... after fermentation by L. rhamnosus R11, while all fermented okara presented a decrease after...”
Acessar documento
Acessar documento
Artigo
4
“...Coffee is the second largest traded commodity in the world, after petroleum, and therefore, the...”
Acessar documento
Acessar documento
5
6
“... of peaks was observed in the initial fermentation, with a decrease in the peptide peaks after fermentation...”
Acessar documento
Acessar documento
Artigo
7
8
“... colhidas no início e ao final da fermentação. O maior número de picos no café processado seco ao natural...”
Acessar documento
Acessar documento
Artigo
9
10
11
12
13
14
15
16
17
18
Assuntos:
“...Natural fermentation. Blanching. Osmotic dehydration. Conventional drying....”
Acessar documento
Acessar documento
Tese
19
20