Buscas alternativas:
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decrease any » decrease and (Expandir a busca), decreases and (Expandir a busca), decreased and (Expandir a busca)
any decrease » and decrease (Expandir a busca), can decrease (Expandir a busca), may decrease (Expandir a busca)
during taste » during waste (Expandir a busca), during last (Expandir a busca), during fast (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decrease any » decrease and (Expandir a busca), decreases and (Expandir a busca), decreased and (Expandir a busca)
any decrease » and decrease (Expandir a busca), can decrease (Expandir a busca), may decrease (Expandir a busca)
during taste » during waste (Expandir a busca), during last (Expandir a busca), during fast (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
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“...PURPOSE: To determine the effect of sour flavor and cold temperature on oral transit time during...”
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“...PURPOSE: To determine the effect of sour flavor and cold temperature on oral transit time during...”
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“... shape index did not show any differences between treatments. Taste and nutritional quality parameters...”
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“... to the observed decrease of the bitter taste intensity (for both olive cultivars) while the decrease...”
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“... target to be used in the design of adequate pasteurisation processes. The objectives of this work were...”
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“..., 600, and 800 kPa at 13 ± 1°C) for 4 or 8 d, promotes any improvement compared to conventional...”
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“... modifications that occur during prolonged storage via Check All That Apply (CATA) questions; and (2) to study...”
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“... loading, and sensory evaluation of pumpkin jam during storage period for 12 months. Pumpkin jam samples...”
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