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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)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease work » decrease or (Expandir a busca), increase work (Expandir a busca), decrease of (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)
work effect » work effects (Expandir a busca), worker effect (Expandir a busca), world effect (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)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease work » decrease or (Expandir a busca), increase work (Expandir a busca), decrease of (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)
work effect » work effects (Expandir a busca), worker effect (Expandir a busca), world effect (Expandir a busca)
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“...), degradation rate coefficient, release in food simulants and protective effect on oxidation of vitamin...”
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Artigo
2
“... (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
“... work took place from early April to mid-July 2021 at the Chemical and Food Processing Laboratories...”Acessar documento
Dissertação
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“... to prolong the shelflife of fruits and vegetables. So, the aim of the present work was to investigate the...”
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Artigo
6
“... biomagnification of mercury (Hg) in a Southern Ocean (SO) food web, and to evaluate the effect of organism size and...”
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“... longum BB-46, Lactobacillus acidophilus LA-5 and L. paracasei L-431) na microbiota intestinal...”
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Tese
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“...Fresh basil (Ocimum basilicum L.) is used in food, phytotherapic industry, and in traditional...”
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Artigo
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“...Fresh basil (Ocimum basilicum L.) is used in food, phytotherapic industry, and in traditional...”
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Artigo
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“...Fresh basil (Ocimum basilicum L.) is used in food, phytotherapic industry, and in traditional...”
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Artigo
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