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decrease bacteria » decrease bacterial (Expandir a busca), decreased bacterial (Expandir a busca), increase bacterial (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)
bacteria effect » bacterial effector (Expandir a busca), bacteria insect (Expandir a busca), bactericidal effect (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease bacteria » decrease bacterial (Expandir a busca), decreased bacterial (Expandir a busca), increase bacterial (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)
bacteria effect » bacterial effector (Expandir a busca), bacteria insect (Expandir a busca), bactericidal effect (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
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“... LAFTI® L26, L. acidophilus Ki and Bifidobacterium animalisBB-12®) were produced by spray-drying using...”
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“... viability during the storage of the beverages, but the chemical and textural changes (decreases...”
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Artigo
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“... of fibrolytic bacteria and increased the others, while causes a lower effect on nonfibrolytic bacteria. These...”
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“... (LM) in a Portuguese fermented sausage (linguiça) decreases during the ripening stage, and that such inhibition arises...”
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... fourth week. TBARS values also increased during this period. The total aerobic and psychotropic bacteria...”Acessar documento
Dissertação
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“... increases coating incorporation and fillet moisture and decreases the presence of bacteria in fillets...”
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Artigo
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“... by the Brazilian legislation. There was a pH decrease during storage due to the growth of lactic acid...”
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Artigo
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“...% reduction in methane production and a subsequent 15.7% decrease in ruminal energy release in animals...”
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Tese
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“... larvae. Plants extracts are known to decrease or inhibit the growth of these bacteria. The purpose...”
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Artigo
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“... heart disease. Several studies have reported a decrease in serum cholesterol during the consumption...”
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Artigo
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“.... Dentre essas alternativas destaca-se o uso de bactérias diazotróficas, que são capazes de realizar...”
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Tese
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