Buscas alternativas:
wine processing » time processing (Expandir a busca), rice processing (Expandir a busca), waste processing (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease wine » decrease in (Expandir a busca), decrease with (Expandir a busca), decreases with (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 pro (Expandir a busca)
wine processing » time processing (Expandir a busca), rice processing (Expandir a busca), waste processing (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease wine » decrease in (Expandir a busca), decrease with (Expandir a busca), decreases with (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 pro (Expandir a busca)
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“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
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“... membrane processing and fractionated condensation was addressed for two different case studies – i) Sardine...”
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“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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“... (0,5g/kg), dextrose (10g/kg), a mix of red/white wine (410ml/kg) and water (410ml/kg) and inoculated with...”
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“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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