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digital processing » minimal processing (Expand search)
decrease digital » create digital (Expand search), necrose digital (Expand search), decrease striatal (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease with (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
digital processing » minimal processing (Expand search)
decrease digital » create digital (Expand search), necrose digital (Expand search), decrease striatal (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease with (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
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“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
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“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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“... over-processing and can decrease product quality. Fresh cloudy apple juice was subjected to continuous...”
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Doctoral thesis
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“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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“..., equipment and ambient air -, handlers and food product, in two distinct periods: Period I – immediately...”
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