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replacing after » relapsing after (Expand search), reading after (Expand search), pacing after (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), the decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease can » decrease in (Expand search), decrease at (Expand search), decrease on (Expand search)
can decrease » can increase (Expand search), to decrease (Expand search), the decrease (Expand search)
replacing after » relapsing after (Expand search), reading after (Expand search), pacing after (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), the decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease can » decrease in (Expand search), decrease at (Expand search), decrease on (Expand search)
can decrease » can increase (Expand search), to decrease (Expand search), the decrease (Expand search)
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“... content was not significantly affected, but there was a loss of resistant starch of 76, 42 and 62% after...”
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“... cost-efficient compared to conventional bricks and reinforced concrete, bamboo can be considered as one...”
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“... significant when P < 0.05 and a trend when P < 0.10. The inclusion of CG did not influence the intakes...”
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Article
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“... significant when P < 0.05 and a trend when P < 0.10. The inclusion of CG did not influence the intakes...”
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Article
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“... adapted to changes that occur in the myoelectric signal over time and, frequently, such systems are not...”
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Article
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“... foram reproduzidos em escala piloto. O que se nota é que na medida em que se aumenta a temperatura e tempo de patamar...”
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“... characteristics, corporal components, physico-chemical and sensorial characteristics of meat. Thirty two suckling...”
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