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skins decrease » statins decrease (Expand search), lesions decrease (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
on processing » in processing (Expand search), corn processing (Expand search), on process (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
decrease on » decrease in (Expand search), decrease of (Expand search), decrease or (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
skins decrease » statins decrease (Expand search), lesions decrease (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
on processing » in processing (Expand search), corn processing (Expand search), on process (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
decrease on » decrease in (Expand search), decrease of (Expand search), decrease or (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
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“.... There was a decrease of macro vesicular steatosis in the liver of animals fed the diet supplemented with...”
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“... and non-host environments, and is especially important in food processing settings. Because cross...”
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“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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“...-friendly processing method to decompose the circuits into constituent elements and recover the conductive...”
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“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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“..., since a slight decrease was registered between fresh and dehydrated fruit....”
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“... at 60 °C, a decrease of 4.0 log CFU∙mL-1 was obtained (when compared to non-treated slime). A similar reduction was...”
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