Buscas alternativas:
in decreased » is decreased (Expandir a busca), in deceased (Expandir a busca), and decreased (Expandir a busca)
decrease low » decreases low (Expandir a busca), decreases flow (Expandir a busca), decrease of (Expandir a busca)
low decrease » flow decrease (Expandir a busca), loss decrease (Expandir a busca), to decrease (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
in decreased » is decreased (Expandir a busca), in deceased (Expandir a busca), and decreased (Expandir a busca)
decrease low » decreases low (Expandir a busca), decreases flow (Expandir a busca), decrease of (Expandir a busca)
low decrease » flow decrease (Expandir a busca), loss decrease (Expandir a busca), to decrease (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
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“... profitability concept discussed at Theory of Construction (TOC), in which the gain is defined as the index...”
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Dissertação
2
“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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Artigo
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“... decreased analytic processing when relevance was low. In Experiment 2, both repetition and relevance were...”
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Artigo
6
“... over-processing and can decrease product quality. Fresh cloudy apple juice was subjected to continuous...”
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Tese
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“... C), and antioxidant activity of mangaba jelly. Jelly processing, significantly (p < 0.05) decreased the...”
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Artigo
13
“... plant origin are consumed only after processing and formulation, the final activity exhibited by their...”
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Artigo
14
“... processing and the quality of the sample. Methods: Umbilical cord blood samples collected during the third...”
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Artigo
15
“...This work aimed to evaluate the influence of dry and wet heat processing on the antioxidant profile...”
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Artigo
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