Search alternatives:
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
quality effect » quality effects (Expand search), quality affects (Expand search), reality effect (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease the » decreases the (Expand search), decrease in (Expand search), decrease of (Expand search)
the decrease » to decrease (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
quality effect » quality effects (Expand search), quality affects (Expand search), reality effect (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease the » decreases the (Expand search), decrease in (Expand search), decrease of (Expand search)
the decrease » to decrease (Expand search)
1
“... assessed the individual and interactive effect of water temperature (5 and 10C) and alder litter quality...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
2
“..., the ET effect on the quality of SpCau cryopreserved in EYFE remains unknown. Distinct from SpEJ, SpCau...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
3
4
5
“..., only the intensity of red showed a linear decrease as the chitosan concentration increased, and after...”
Access document
Access document
Article
6
7
8
“...Consumers demand for high quality food stuffs with no preservatives and with extended shelf-life...”
Access document
Access document
Master thesis
9
“... complementary foods and has been reported to be beneficial for enhancing nutritive value. The effect of soaking...”
Access document
Access document
Article
10
11
12
13
14
15
“... interaction of plant extracts with the food product, which may prevent or reduce deterioration and improve the...”
Access document
Access document
Master thesis
16
17
18
19
20