Buscas alternativas:
decrease ligand » decrease and (Expandir a busca), decrease lipid (Expandir a busca), decrease lodging (Expandir a busca)
work processing » word processing (Expandir a busca), cork processing (Expandir a busca), pork processing (Expandir a busca)
ligand decrease » and decrease (Expandir a busca), ligand release (Expandir a busca), ligands increased (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 work » decrease or (Expandir a busca), increase work (Expandir a busca), decrease of (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
decrease ligand » decrease and (Expandir a busca), decrease lipid (Expandir a busca), decrease lodging (Expandir a busca)
work processing » word processing (Expandir a busca), cork processing (Expandir a busca), pork processing (Expandir a busca)
ligand decrease » and decrease (Expandir a busca), ligand release (Expandir a busca), ligands increased (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 work » decrease or (Expandir a busca), increase work (Expandir a busca), decrease of (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
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“... food waste (FW). These residues can be treated and recovered through anaerobic digestion processes...”
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“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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Artigo
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“... to the pasteurization of food products, particularly, fruit-based beverages. This work aimed to study the...”
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Tese
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