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decrease evaluation » increase evaluation (Expandir a busca), disease evaluation (Expandir a busca), release evaluation (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
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food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decrease on (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
evaluation processes » evaluation process (Expandir a busca), evaluation practices (Expandir a busca), creation processes (Expandir a busca)
decrease evaluation » increase evaluation (Expandir a busca), disease evaluation (Expandir a busca), release evaluation (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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 toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decrease on (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
1
“...© 2019, Association of Food Scientists & Technologists (India).The objective of this study was...”
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Artigo
2
“...O Transtorno Obsessivo-Compulsivo (TOC) consiste em uma doença crônica caracterizada pela presença...”
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Dissertação
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“... eutrophication of the system. The eutrophication processes thus may be caused by the direct increase in nutrient...”
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6
“... days). All fried garlic samples showed a decrease by 99% in the content of allicin right after...”
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7
“... days). All fried garlic samples showed a decrease by 99% in the content of allicin right after...”
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Artigo
8
“... in competition with the food market, such as residual cooking oils, are used. However, these oils show high...”
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9
“... favorable characteristics, this compound has been widely used as a natural food biopreservative. On the...”
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10
“... polyunsaturated fatty acids were predominant, with a percentage decrease after each cycle of frying. Consequently...”
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“..., they present enormous potential for being used in biotechnological processes for the obtainment and...”
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“... analyzed for total N (TN), total organic C (TOC), soluble inorganic N (SIN), soluble organic N (SON...”
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Tese
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“... improvement in total organic carbon (TOC) degradation was observed even when low catalyst concentrations were...”
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