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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
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food flow » flood flow (Expand search), food low (Expand search), bood flow (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
in decrease » in decreased (Expand search), and decrease (Expand search), can decrease (Expand search)
or decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease toc (Expand search)
food flow » flood flow (Expand search), food low (Expand search), bood flow (Expand search)
1
“... the cauda epididymis of six Nellore bulls by retrograde flow, SpCau were cryopreserved in EYFE Bovi...”
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“... evidence higher content of total extractives than the flower. When comparing the extracts before and after...”
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4
“...Abstract Although Dolichandrone serrulata flower (DSF) aqueous extract has been shown to possess...”
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“... 12 h after the application of the surfactants. Laminar flow-generated biofilms were more susceptible to the...”
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“... variation (increase or decrease) was detected after 12 h of surfactant treatment. This study highlights the...”
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“... suppliers and product reception; B, storage conditions and temperature control; C, flow process, food...”
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“... overrates the real sperm viability. Within this context, this work was performed to introduce a sperm flow...”
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“... decrease of labor, stability and temperature control, modulation of air flow, fuel economy and elimination...”
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“... (at 90 °C for 5 or 10 min) on the changes in composition (protein oxidation and fat distribution), microstructure, flow...”
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“... digestibility, pseudo-plastic behavior, or resistance to flow after pressurization. Regarding the starch...”
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