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decrease processing » decrease processes (Expandir a busca), cheese processing (Expandir a busca), database processing (Expandir a busca)
decrease treg » decrease the (Expandir a busca), decrease their (Expandir a busca)
treg decrease » the decrease (Expandir a busca), urea decrease (Expandir a busca), drugs decrease (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » not increase (Expandir a busca), and decrease (Expandir a busca), the decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease processing » decrease processes (Expandir a busca), cheese processing (Expandir a busca), database processing (Expandir a busca)
decrease treg » decrease the (Expandir a busca), decrease their (Expandir a busca)
treg decrease » the decrease (Expandir a busca), urea decrease (Expandir a busca), drugs decrease (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » not increase (Expandir a busca), and decrease (Expandir a busca), the decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
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“...Changes in diet form and thermal processing can be beneficial to pig production. Our objective with...”
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“... of cyanogenic compounds (CCN) in cassava-derived products such as starch was evaluated, as well as the effect...”
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“... plant origin are consumed only after processing and formulation, the final activity exhibited by their...”
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“... at 60 °C, a decrease of 4.0 log CFU∙mL-1 was obtained (when compared to non-treated slime). A similar reduction was...”
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“..., a decrease in contamination was observed. Levels detected in derived products were from not detected (shell...”
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“... in the present experimental study to investigate the solidification parameters effect and...”
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“... resistant starch content, even with a decrease in the content after this processing; they also showed more...”
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