Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
food producing » food production (Expandir a busca), food products (Expandir a busca), food product (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (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 decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
food producing » food production (Expandir a busca), food products (Expandir a busca), food product (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (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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“... responsible for food spoilage, maintaining food properties. The quick and specific detection of pathogenic...”
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“...-response to different stress conditions in food, such as acid, thermal and osmotic. This study aimed...”
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Artigo
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“.... In this sense, the monitoring of ESBL-producing bacteria in the food chain is important to ultimately...”
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Dissertação
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“... promotes glycemic control, decrease of oxidative stress and inflammation in these patients. However, any...”
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Tese
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“... PI10.5-2.5, decreases in the emulsion stability were observed at pH 8 (85.71%) and pH 10 (53.15%). In the...”
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“....Chagasic patients with digestive form have abnormally high gastrin release and low gastric acid...”
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Dissertação
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