Buscas alternativas:
solid processing » sound processing (Expandir a busca), kaolin processing (Expandir a busca), food processing (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)
decreased after » decrease after (Expandir a busca), increased after (Expandir a busca)
decrease solid » decrease sod (Expandir a busca), decrease covid (Expandir a busca), decrease sodium (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
solid processing » sound processing (Expandir a busca), kaolin processing (Expandir a busca), food processing (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)
decreased after » decrease after (Expandir a busca), increased after (Expandir a busca)
decrease solid » decrease sod (Expandir a busca), decrease covid (Expandir a busca), decrease sodium (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
1
“... de hidrólise dos dois ensaios realizados a 45 °C diminuíram significativamente (0.14 g/l/h at 50°C and 0.10...”
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2
“... remained in the wine. After racking, this amount decreased to 10.9 %, and, after malolactic fermentation...”
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3