Buscas alternativas:
decrease modelling » disease modelling (Expandir a busca), diasease modelling (Expandir a busca), disease modeling (Expandir a busca)
modelling process » modeling process (Expandir a busca), modeling processes (Expandir a busca), remodeling process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (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)
decrease modelling » disease modelling (Expandir a busca), diasease modelling (Expandir a busca), disease modeling (Expandir a busca)
modelling process » modeling process (Expandir a busca), modeling processes (Expandir a busca), remodeling process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (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)
1
“... do metabolismo antioxidativo. Nas plantas em estresse hídrico induzido, onde foram afetados os processos...”
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Tese
2
“.... No processo de produção convencional, a mostura é a etapa que objetiva prioritariamente, promover...”
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Dissertação
3
“... o processo de desidratação, estabilidade e características do iogurte em pó por liofilização ou atomização...”
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Tese
4
“... de bactérias ácido lácticas (BAL) durante o armazenamento. A mesma condição operacional do processo...”
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Tese
5
6