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thermal processing » the processing (Expandir a busca)
decrease thermal » decreased thermal (Expandir a busca), increased thermal (Expandir a busca), disease thermal (Expandir a busca)
decrease stent » decreased pten (Expandir a busca), decrease std (Expandir a busca), decrease soon (Expandir a busca)
stent decrease » strength decrease (Expandir a busca), events decrease (Expandir a busca), term decrease (Expandir a busca)
and decreased » and decreases (Expandir a busca), and increased (Expandir a busca)
decrease may » decrease at (Expandir a busca), decrease by (Expandir a busca), decrease human (Expandir a busca)
may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), to decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
thermal processing » the processing (Expandir a busca)
decrease thermal » decreased thermal (Expandir a busca), increased thermal (Expandir a busca), disease thermal (Expandir a busca)
decrease stent » decreased pten (Expandir a busca), decrease std (Expandir a busca), decrease soon (Expandir a busca)
stent decrease » strength decrease (Expandir a busca), events decrease (Expandir a busca), term decrease (Expandir a busca)
and decreased » and decreases (Expandir a busca), and increased (Expandir a busca)
decrease may » decrease at (Expandir a busca), decrease by (Expandir a busca), decrease human (Expandir a busca)
may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), to decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
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“...Objective To evaluate the effects of terazosin and tolterodine on ureteral stent discomfort...”
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“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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“... concentrations ≥0.1 µg/mL can significantly decrease the foam cell proliferation (P<0.05 or P<0.01), and...”
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“... polyphenols decrease during this process. The thermal processing of Madeira wines favours the development...”
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