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during increases » during increased (Expandir a busca), warming increases (Expandir a busca), during increasing (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
of processing » and processing (Expandir a busca), of process (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease of » decrease in (Expandir a busca)
during increases » during increased (Expandir a busca), warming increases (Expandir a busca), during increasing (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
of processing » and processing (Expandir a busca), of process (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease of » decrease in (Expandir a busca)
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“...joint characteristics and functions...”
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“...The exposure of living organisms to metals can generate reactive oxygen species and failure...”
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Artigo
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“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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Artigo
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“... at C/N > 64 a rapid decrease in lipid synthetic rate and/or incomplete glucose utilization occurred. Glucose and...”
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Artigo
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“... technological quality of dry bean grains processing. In this article industrial processing concepts and features...”
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Artigo
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“... 7 to 11 hours. During dehydration process temperature and fruit moisture were controlled. pH, acidity, soluble...”
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