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article processing » time processing (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease article » release article (Expandir a busca), decrease arterial (Expandir a busca), decreases aortic (Expandir a busca)
python decrease » than decrease (Expandir a busca), action decreases (Expandir a busca), protein decrease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
piton python » pitons python (Expandir a busca), in python (Expandir a busca), with python (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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“..., due to a decrease in antioxidant defences such as superoxide dismutases or a slowdown of the...”
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“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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“... cheese, which was, then, submitted to processing under the pressure of 600 MPa during 1, 3, 5 and...”
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“... processed beans. This article aimed to provide a literature review on the processing of canned beans. Few...”
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“... processed beans. This article aimed to provide a literature review on the processing of canned beans. Few...”
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“... carbohydrates, after fermentation with Saccharomyces cerevisiae, were used as carbon source for an effective...”
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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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“... a significant decrease in the percentage of impurity during the processing phases. The product left in the first...”
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“... effectively to the PAHs decrease. The mean total PAHs content in crude and deodorized oil samples ranged...”
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“... sensory processing and learning while preventing pro-active interference when task demands are high...”
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“... practices. The present work addresses this challenge with the processing of grape must by reverse osmosis...”
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“... processing. Ultraviolet radiation in the range of 200-280 nm is lethal to most microorganisms, including...”
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