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decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
due processing » cue processing (Expandir a busca), the processing (Expandir a busca), pre processing (Expandir a busca)
their decrease » the decrease (Expandir a busca), their disease (Expandir a busca), the decreased (Expandir a busca)
decrease due » decrease the (Expandir a busca), increase due (Expandir a busca), decrease age (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or decrease (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
l decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), to decrease (Expandir a busca)
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
due processing » cue processing (Expandir a busca), the processing (Expandir a busca), pre processing (Expandir a busca)
their decrease » the decrease (Expandir a busca), their disease (Expandir a busca), the decreased (Expandir a busca)
decrease due » decrease the (Expandir a busca), increase due (Expandir a busca), decrease age (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or decrease (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
l decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), to decrease (Expandir a busca)
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“... drying of sausages, L. monocytogenes tends to decrease considerably. However, despite the various hurdles...”
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“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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Artigo
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Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
“... to a decrease in the gel strength. However, for whey proteins a small amount of LBG (0.1 %) leads to a big...”Acessar documento
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“... / spherification is a new method of food processing, which can be applied to the fruit pulp, the process consists...”
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Dissertação
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“... the level of accuracy and precision of cluster masses measured with the Euclid data processing...”
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Artigo
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“... of 3D bioprinting approaches, some marine-origin polymers have been studied due to their biocompatibility...”
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Artigo
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