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litter decrease » faster decrease (Expand search), life decrease (Expand search)
decrease litter » increased litter (Expand search), decrease after (Expand search), decreases liver (Expand search)
food processed » food processing (Expand search), and processed (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
litter decrease » faster decrease (Expand search), life decrease (Expand search)
decrease litter » increased litter (Expand search), decrease after (Expand search), decreases liver (Expand search)
food processed » food processing (Expand search), and processed (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
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“... affected by litter quality. Litter quality affected mycelial biomass accrual at 5 but not at 10C, while...”
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“...Passiflora edulis; food technology; organic products; clarification...”
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“... days). All fried garlic samples showed a decrease by 99% in the content of allicin right after...”
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“... days). All fried garlic samples showed a decrease by 99% in the content of allicin right after...”
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Identification and evaluation of antimicrobial resistance of yeast in minimally processed vegetables
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“...minimally processed vegetables...”Access document
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“...The consumer by fresh food such as fruits has increased in the last decades and the minimally...”
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“... in probiotic microorganisms applied to dairy products. Probiotics are affected by several factors that decrease...”
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