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decrease will » decrease with (Expandir a busca), decrease cell (Expandir a busca), decrease il (Expandir a busca)
decrease its » decreases its (Expandir a busca), decrease with (Expandir a busca), decrease in (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (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 will » decrease with (Expandir a busca), decrease cell (Expandir a busca), decrease il (Expandir a busca)
decrease its » decreases its (Expandir a busca), decrease with (Expandir a busca), decrease in (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
1
“... infusion and is well known for its pleasant flavour and is associated with positive health effects. The...”
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2
“...The production of food for human subsistence depends directly on agriculture and its productivity...”
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3
“..., a continued input of organotins will probably cause serious damage to shellfish species, particularly to its...”
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5
“..., Mato Grosso State, Brazil, during the first years after its formation (years I, II, III and...”
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Artigo
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8
“... to its high population densities and human activity. The Caatinga dry forest, which harbors one of the...”
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Dissertação
9
“... for pollutants, namely heavy metals. When we consider possible toxic effects of metals to the marsh ecosystem and...”
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Dissertação
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12
“...Plants represent the major sources worldwide of human foods and livestock feeds. Thus, future food...”
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Tese
13
“... this expectation, Brazil will face the effects of a severe climate change induced by the change...”
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Tese
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18
“... remaining fragments become isolated, and the number of species will change mainly because of the effects...”
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Dissertação
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20
“... lactis ATCC 11454. The importance of nisin as an effective preservative is the fact that its spectrum...”
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