Buscas alternativas:
decrease modification » degree modification (Expandir a busca), decrease nitrification (Expandir a busca), reprise modification (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
modification in » modifications in (Expandir a busca), modification of (Expandir a busca), modifications of (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 of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease modification » degree modification (Expandir a busca), decrease nitrification (Expandir a busca), reprise modification (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
modification in » modifications in (Expandir a busca), modification of (Expandir a busca), modifications of (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 of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
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“... multiple applications in the food and non-food industry, the exploitation of acorns as a source of starch...”
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“... A showed no alterations in the experimental parameters. After twelve months, there was a decrease in serum...”
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Artigo
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“... and structural modifications in P. subcapitata after exposure, for 72 h, to three nominal...”
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Artigo
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“...Minimally processed vegetables are ready-to-eat products that undergo to a physical modification...”
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Dissertação
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“... thermal stability of the samples. In the DSC analysis a decrease of ΔHgel after enzymatic modification was...”
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Dissertação
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