Buscas alternativas:
point processing » post processing (Expandir a busca), plant processing (Expandir a busca), poir processing (Expandir a busca)
decreased point » decreases joint (Expandir a busca), decreased in (Expandir a busca), decreased bone (Expandir a busca)
the decreased » the decrease (Expandir a busca), the deceased (Expandir a busca), the increased (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease _ (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
point processing » post processing (Expandir a busca), plant processing (Expandir a busca), poir processing (Expandir a busca)
decreased point » decreases joint (Expandir a busca), decreased in (Expandir a busca), decreased bone (Expandir a busca)
the decreased » the decrease (Expandir a busca), the deceased (Expandir a busca), the increased (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease _ (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
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“... bread mastication, suggesting that odour can allow anticipation of the type of food eaten and...”
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Artigo
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“... reinforced UP and epoxy composites) the increased moisture absorption is accompanied by a decrease...”
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Relatório
10
“... (HP). The power in the theta (5-12 Hz) and gamma band (30-100 Hz) decreased in the two areas within the...”
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Tese
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“..., characterizing them from a nutritional, oxidative and microbiological stability point of view and promoting their...”
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Tese
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