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decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
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costs decrease » loss decrease (Expand search), not decrease (Expand search), cells decrease (Expand search)
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food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
quality food » quality from (Expand search)
decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease costs » decreasing costs (Expand search), decreases post (Expand search), disease costs (Expand search)
costs decrease » loss decrease (Expand search), not decrease (Expand search), cells decrease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
quality food » quality from (Expand search)
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“... group. ConclusionGelatin decreases food efficiency and high-quality protein bioavailability in protein...”
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“... lower phosphorus content to decrease the costs, energy use, and the residue generated within the steel...”
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“... high potential for dispersal, may show low dispersal movements due to high flight costs, which combined...”
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“... bulls’ gametes, the process triggers sperm damage. Although improving post-thaw sperm quality, using egg...”
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“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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“... of a natural convection-type drier with respect to the physical, physicochemical and microbiological quality...”
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“...We investigated the alterations on bioactive compounds after treatments with ozonated water during...”
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“... geometry. It was confirmed that the softness value decreases with increasing bulk, being more pronounced...”
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