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decrease feature » decrease fear (Expandir a busca), decreases seizure (Expandir a busca), disease features (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)
feature based » nature based (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease feature » decrease fear (Expandir a busca), decreases seizure (Expandir a busca), disease features (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)
feature based » nature based (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
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“..., digestibility, safety and dietary characteristics of diets based on new materials for pet food production...”
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Tese
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“... characteristics to some fermented foods. Bacteriocin production can be an additional beneficial feature presented...”
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Dissertação
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“...The research project described here sets out to identify and evaluate the topological features...”
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Artigo
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“... problems, threatening human health and compromising the availability of protein-based food. It is thus...”
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Artigo
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“... important features and constantly sought by the food industry....”
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Trabalho de conclusão de curso
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“.... In this work we investigated whether trehalose, a natural occurring disaccharide widely used in food and...”
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Artigo
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“... outcome of bottle storage is a decrease of astringency and bitterness, improvement of aroma and a lighter...”
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Artigo