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decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
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or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
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the tested » the testes (Expandir a busca), the nested (Expandir a busca), the tester (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 the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (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)
the tested » the testes (Expandir a busca), the nested (Expandir a busca), the tester (Expandir a busca)
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“... antihypertensive shows antiinflammatory activity. Purpose: In this study, the antiinflammatory activity...”
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Artigo
2
“... to a decrease in the acidification degree whereas the increase in the alkalinity addition led to the increase...”
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“... in the cell membrane, helping in the formation, maintenance and the regulation of cellular processes...”
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Dissertação
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Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
“... LBG concentrations were tested: 0, 0.1, 0.3 and 0.55 % (w/w). The behaviour of gels from whey proteins...”Acessar documento
10
“... to decrease volatile acidity from spoiled wines, and on possible changes in the wine aroma during such...”
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11
“... eutrophication of the system. The eutrophication processes thus may be caused by the direct increase in nutrient...”
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“..., mediated by IgE. Until now, the processes used to decrease the allergenicity of egg proteins, such...”
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“... environment and to the human health. The application of sulfate radical-based advanced oxidation processes...”
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Artigo
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