Buscas alternativas:
decrease fermentation » sucrose fermentation (Expandir a busca), permeate fermentation (Expandir a busca), cheese fermentation (Expandir a busca)
decay processes » levy processes (Expandir a busca), memory processes (Expandir a busca), decay properties (Expandir a busca)
decrease decay » decreases pecan (Expandir a busca), decrease fear (Expandir a busca), decrease fetal (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 fermentation » sucrose fermentation (Expandir a busca), permeate fermentation (Expandir a busca), cheese fermentation (Expandir a busca)
decay processes » levy processes (Expandir a busca), memory processes (Expandir a busca), decay properties (Expandir a busca)
decrease decay » decreases pecan (Expandir a busca), decrease fear (Expandir a busca), decrease fetal (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)
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“... present in aquatic environment, pharmaceuticals may be subjected to several attenuation processes that can...”
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Artigo
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“... polyurethane rigid foams using two by-products from the Amyris fermentation process of producing β-farnesene...”
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Artigo
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“... polyurethane rigid foams using two by-products from the Amyris fermentation process of producing β-farnesene...”
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Assuntos:
“...heat and mass transfer...”
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Artigo de conferência
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“... environmentally suitable for the fermentation process. Whereas using concentrations of 12 % NaCl and 0.7 % sucrose...”
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Artigo
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“... infect the fermentation process and decrease the product quality, making it to require microbiological...”
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“.... Carbohydrates, pH, and energy decreased. Crude fat content was not affected by the fermentation process. Anti...”
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