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owing processing » wine processing (Expandir a busca), using processing (Expandir a busca), moringa processing (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease with (Expandir a busca)
decrease skins » increase skin (Expandir a busca), decrease its (Expandir a busca), decrease soon (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), soil decrease (Expandir a busca), lesions decrease (Expandir a busca)
decrease can » decrease and (Expandir a busca), decrease at (Expandir a busca), decrease on (Expandir a busca)
can decrease » can increase (Expandir a busca), and decrease (Expandir a busca), to decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 29 para a busca '(( decrease in decrease owing processing ) OR ( decrease skins decrease can decrease ))*', tempo de busca: 0,86s Refinar Resultados
4
Publicado em 2017
“... most planted species in the world. However, recent years have seen a decrease in the consumption...”
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Artigo
5
Publicado em 2017
“... planted species in the world. However, recent years have seen a decrease in the consumption of beans...”
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Artigo
7
Publicado em 2016
“... and non-host environments, and is especially important in food processing settings. Because cross...”
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8
Publicado em 2021
“... application is a promising treatment in minimal processing, and its interference on the wound-induced response...”
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Artigo
9
Publicado em 2021
“... application is a promising treatment in minimal processing, and its interference on the wound-induced response...”
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Artigo
12
Publicado em 2023
“...High melanin concentrations in dark skins can negatively affect results in light-based diagnostics...”
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Tese
16
Publicado em 2010
“... 5% to 20% are generated. Further, our methods decrease the cost of processing queries when compared to the...”
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Tese
20
Publicado em 2003
“... content and the rate of decrease of total acidity, the percentage, are different among varieties, being...”
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