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effective properties » bioactive properties (Expandir a busca), effective potential (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)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
than decrease » that decrease (Expandir a busca), the decrease (Expandir a busca), can decrease (Expandir a busca)
python than » python python (Expandir a busca)
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“... lengths between 0.1 and 3.0 m. The pH values and oxidation–reduction potential (ORP) do not change during...”
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Artigo
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“... similar appearance to those immediately after treatment. A significant decrease in water activity...”
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Artigo
4
“... and whey protein - and stored under refrigeration (0 °C, 90% HR) during 6 months. The shell color...”
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Artigo
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“... during the process for all situations. The effective diffusivity increased with increasing temperature...”
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Artigo
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“... films. This study aimed to evaluate the effect of CMC in starch and chitosan-based films properties...”
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“... diffusion coefficient, activation energy and thermodynamic properties for the process during drying...”
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Artigo
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“... concentration, which increased throughout 30 days of storage, however, with a decrease after this period. The...”
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Artigo
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“... to colour changes, as darker juice (decrease in lightness and increase in redness) was produced after...”
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Artigo
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“... antioxidant capacity has started to decrease considerably after four months of storage. Cooking process...”
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Artigo
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“... properties.MethodsKefir microorganisms given to volunteer subjects were determined using classical microbial...”
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Artigo
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“... soil properties and carbon emissions in this region, this study collected data on physical soil...”
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Tese
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“... on private properties and stored for 16 days at a mean temperature of 12 °C. The fruits were evaluated during...”
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Artigo
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“... of the fruit. However, the ascorbic acid content of the fruits did decrease during the storage period...”
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Artigo
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“...The complex cheese composition, along with the environmental conditions during handling and storage...”
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