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skins decrease » statins decrease (Expandir a busca), lesions decrease (Expandir a busca)
decrease skins » increase skin (Expandir a busca), decrease owing (Expandir a busca), decrease its (Expandir a busca)
2 processing » l2 processing (Expandir a busca), at processing (Expandir a busca), and processing (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease of (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease 2 » decrease _ (Expandir a busca), decrease β (Expandir a busca), decreased 25 (Expandir a busca)
Mostrando 1 - 20 resultados de 2.435 para a busca '(( decrease in decrease 2 processing ) OR ( decrease skins decrease and decrease ))*', tempo de busca: 0,89s Refinar Resultados
1
Publicado em 2014
“... on peroxidation, plasma and hepatic lipid profiles of female rats, as well as quantification and characterization...”
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10
Publicado em 2023
“...-friendly processing method to decompose the circuits into constituent elements and recover the conductive...”
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Artigo
11
Publicado em 2009
Assuntos: “...Decrease of environmental impact...”
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Dissertação
13
Publicado em 2022
Assuntos: “... number of deaths and the number of people affected and substantially decrease the direct economic losses...”
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Dissertação
14
Publicado em 2016
“... and non-host environments, and is especially important in food processing settings. Because cross...”
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16
Publicado em 1981
“... oligosaccharides, including sucrose, were not. With this carbon source, invertase production was insignificant and...”
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Artigo
17
Publicado em 2021
Assuntos: “...Learning and memory...”
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Dissertação
18
por Silva, H.
Publicado em 2015
“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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20
Publicado em 1994
“... a significant decrease in the percentage of impurity during the processing phases. The product left in the first...”
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