Buscas alternativas:
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)
new processing » flow processing (Expandir a busca), new professions (Expandir a busca), and processing (Expandir a busca)
decrease cell » decreases cell (Expandir a busca)
cell decrease » cells decrease (Expandir a busca), cells decreases (Expandir a busca), will decrease (Expandir a busca)
decrease new » decrease need (Expandir a busca), decrease low (Expandir a busca), decreased need (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or decrease (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)
new processing » flow processing (Expandir a busca), new professions (Expandir a busca), and processing (Expandir a busca)
decrease cell » decreases cell (Expandir a busca)
cell decrease » cells decrease (Expandir a busca), cells decreases (Expandir a busca), will decrease (Expandir a busca)
decrease new » decrease need (Expandir a busca), decrease low (Expandir a busca), decreased need (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or decrease (Expandir a busca)
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“... derived from the fruit processing industry, basically consisting of peels, seeds and stalks, and are...”
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Tese
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“... Lactobacillus strains isolated from fruit processing byproducts could be candidates for use as new probiotics....”
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Dissertação
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“... food waste there is still a wide margin of improvement. As such, new ingredients are constantly tested...”
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Tese
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