Buscas alternativas:
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
decrease flow » decreases flow (Expandir a busca), decrease low (Expandir a busca), decreases low (Expandir a busca)
flow decrease » flow increase (Expandir a busca), to decrease (Expandir a busca), not decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease β » decrease _ (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
β decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), l decrease (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
decrease flow » decreases flow (Expandir a busca), decrease low (Expandir a busca), decreases low (Expandir a busca)
flow decrease » flow increase (Expandir a busca), to decrease (Expandir a busca), not decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease β » decrease _ (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
β decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), l decrease (Expandir a busca)
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“...Continuous-flow microwave heating is an alternative processing technology that can bring advantages...”
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Tese
2
“... laminar flow-generated biofilms formed by P. fluorescens. The disinfectant action of CTAB and SDS...”
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Artigo
3
“...), respectively a cationic and an anionic surfactant were investigated to control turbulent and laminar flow...”
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4
“... environmental sustainability. Even tough pet food has always been considered as a valuable asset in reducing...”
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Tese
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12
“..., the ascorbic acid content of the fruits did decrease during the storage period. Results showed that...”
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Artigo
13
“... of the fruit. However, the ascorbic acid content of the fruits did decrease during the storage period...”
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Artigo
14
“... a significant increase in saliva flow rate, together with a decrease in total protein concentration, bread odour...”
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Artigo
15
“... performance in the spray drying. The influence of drying temperature (154–196 °C) and feed flow rate...”
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Artigo
16
“... pressing followed by sintering (Press and sintering) where the matrix is constituted by the material owing...”
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Dissertação
17
“... again only Hs-HexF significantly attenuated inflammatory parameters and presented a decrease in nitrite...”
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Artigo
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“... of perishable raw matters, physical changes during processing and to the influence of external factors, which...”
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Artigo