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wine processing » time processing (Expandir a busca), rice processing (Expandir a busca), waste processing (Expandir a busca)
decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
strain decrease » stress decreases (Expandir a busca)
decrease wine » decrease owing (Expandir a busca), decrease with (Expandir a busca), decreases with (Expandir a busca)
decrease rate » decreased rate (Expandir a busca), decreases rate (Expandir a busca), decrease at (Expandir a busca)
rate decrease » rats decreases (Expandir a busca), rate increase (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)
wine processing » time processing (Expandir a busca), rice processing (Expandir a busca), waste processing (Expandir a busca)
decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
strain decrease » stress decreases (Expandir a busca)
decrease wine » decrease owing (Expandir a busca), decrease with (Expandir a busca), decreases with (Expandir a busca)
decrease rate » decreased rate (Expandir a busca), decreases rate (Expandir a busca), decrease at (Expandir a busca)
rate decrease » rats decreases (Expandir a busca), rate increase (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)
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“...The level of acetic acid, the main component of volatile acidity, is critical for wine quality. Its...”
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2
“... area, regardless of the degree of strain, while mast cells activity was not affected by the treatment...”
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“... membrane processing and fractionated condensation was addressed for two different case studies – i) Sardine...”
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“... K and a strain rate range of 0.01~10 s-1 on Gleeble 1500. It was found that DRX softening is more...”
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“.... Saccharomyces cerevisiae UE-ME3 exposed in stationary phase to 50 and 100 mM isoproturon exhibit growth rates...”
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“...The use of flocculant cells of the yeast strain SchizosaFcharomyces pombe for the deacidification...”
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19
“... fermentation of lactose using strain NCYC869-A3/T1, a recombinant Saccharomyces cerevisiae flocculent strain...”
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20
“... problematic consequences regarding HSI is the recurrence rate and its non-decrease over the past decades...”
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