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foods decreases » loss decreases (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decrease foods » decrease food (Expandir a busca), decreases food (Expandir a busca), decreased food (Expandir a busca)
during objects » using objects (Expandir a busca), cutting objects (Expandir a busca), warping objects (Expandir a busca)
decreases or » decreases of (Expandir a busca), decreases on (Expandir a busca), decreases boar (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)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
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Thickness dependence of the room-temperature ethanol sensor properties of Cu2O polycrystalline films
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“...thickness decreases...”Acessar documento (1)
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“...Introduction: Periodontal disease is caused by changes in the oral microbiota (increase or decrease...”
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“... it is unnecessary to use energy constantly to maintain the temperature during HS, resulting also in an increase...”
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“... being this related to a decrease in VEGF expression or to a VEGFR inhibition [3]. According to Ferreira...”
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“... foods. Trend analyses showed, regardless of gender, age and income range, a decrease in the consumption...”
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“...). Conclusion: There was a decrease in body mass index and waist circumference (central obesity being more often...”
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“...Introduction: Functional foods are those that promote health and well-being and/or decrease the...”
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“... for incorporation into foods in order to confer bioactivity to the final products. However, it should be highlighted...”
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“... a noticeable decrease was observed in hazelnut, independently of the plant biostimulant, compared with the...”
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“...Introduction: Functional foods are those that promote health and well-being and/or decrease the...”
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Improving chestnut physicochemical properties through fermentation – Development of chestnut Amazake
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