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solid processing » sound processing (Expand search), kaolin processing (Expand search), food processing (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
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decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
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food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
solid processing » sound processing (Expand search), kaolin processing (Expand search), food processing (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
taping decrease » training decreases (Expand search)
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
faster decrease » rate decrease (Expand search)
decrease solid » decrease sod (Expand search), decrease covid (Expand search), decrease sodium (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)
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“... extraction of valuable bioactive compounds. This work evaluated the effect of solid-state fermentation on the...”
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“... food waste (FW). These residues can be treated and recovered through anaerobic digestion processes...”
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“...) juice caused an 80% reduction in viscosity and 75% decrease in light absorbance. In the processing...”
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“...%, respectively. The potassium sorbate caused an increase of the soluble solid levels and a decrease of the water...”
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“... LB-02-SF in solid state fermentation and the commercial enzyme Ultrazym®AFP-L were used in this study. After enzyme...”
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“...This work intends to valorise by-products of the industrial processing of mushrooms to obtain...”
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“... highly correlated to lactic acid increments. The inoculated samples showed a faster and higher decrease...”
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“... highly correlated to lactic acid increments. The inoculated samples showed a faster and higher decrease...”
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“... highly correlated to lactic acid increments. The inoculated samples showed a faster and higher decrease...”
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