Buscas alternativas:
statins decreased » statins decrease (Expandir a busca), statins increase (Expandir a busca), strains decrease (Expandir a busca)
decrease statins » disease statins (Expandir a busca)
decrease storage » decreases storage (Expandir a busca), decrease otorrhea (Expandir a busca), database storage (Expandir a busca)
storage process » storage processes (Expandir a busca), stage process (Expandir a busca), storage proteins (Expandir a busca)
decreased and » decreases and (Expandir a busca), decrease and (Expandir a busca), decreased in (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), _ decrease (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
statins decreased » statins decrease (Expandir a busca), statins increase (Expandir a busca), strains decrease (Expandir a busca)
decrease statins » disease statins (Expandir a busca)
decrease storage » decreases storage (Expandir a busca), decrease otorrhea (Expandir a busca), database storage (Expandir a busca)
storage process » storage processes (Expandir a busca), stage process (Expandir a busca), storage proteins (Expandir a busca)
decreased and » decreases and (Expandir a busca), decrease and (Expandir a busca), decreased in (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), _ decrease (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
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“...ABSTRACT Dormancy in lettuce seeds is a process not yet fully understood. High storage temperatures...”
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Artigo
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“... a decrease in sperm motility and an increase in the percentage of static cells, along with a loss of the...”
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Dissertação
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... delicacy with a salt content of 3 –6% and a pH greater than 5. This process has been applied to fish such...”Acessar documento
Dissertação
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