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“...) were measured. RESULTS: The association between sour and cold stimuli caused a significant decrease...”
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“...) were measured. RESULTS: The association between sour and cold stimuli caused a significant decrease...”
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“...Olive oils may be commercially classified, in a decrease order of quality and economic value...”
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“...Olive oils may be commercially classified, in a decrease order of quality and economic value...”
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“...Fining wines are used to ensure the physicochemical stability and prevent the formation of hazes...”
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“... were observed for group O and decreases for group O-BS. One interesting finding was the high...”
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“... in appetite, weight loss and a decrease in fat deposits. Sensory properties influence the palatability of food...”
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“..., resulted in a decrease in bitterness and an improvement in the overall evaluation and flavor. Escherichia...”
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“... to a considerable amount of stimulus to all our senses: vision, scent, taste and hearing which are becoming more and...”
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“... and texture), and the decrease in Na content was approximately 55 %. Although no significant...”
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