Buscas alternativas:
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease will » decrease with (Expandir a busca), decrease cell (Expandir a busca), decrease il (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
of processed » of processes (Expandir a busca), of process (Expandir a busca), of processing (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 food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease will » decrease with (Expandir a busca), decrease cell (Expandir a busca), decrease il (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
of processed » of processes (Expandir a busca), of process (Expandir a busca), of processing (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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“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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“... decomposition will decrease. These impacts will possibly alter nutrient cycles in aquatic food webs that depend...”
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“.... Brainstem sections were collected at 15, 21 and 31 days after EB injection and processed for GFAP...”
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“...-based data, which were introduced in a GIS and processed by means of statistical analysis. Mapping...”
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“... softness and spreadability (decrease of G , G and apparent viscosity and an increase of tan and melting...”
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“...The consumer by fresh food such as fruits has increased in the last decades and the minimally...”
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“... days). All fried garlic samples showed a decrease by 99% in the content of allicin right after...”
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“... days). All fried garlic samples showed a decrease by 99% in the content of allicin right after...”
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“... processed fresh (FG), and two were slowly frozen, cryopreserved for 30 (G30) or 180 days (G180), thawed and...”
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“... processed to assess morphological and immunohistochemical profile, while gingival tissues were removed...”
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“... euthanized and pancreas, liver and kidney processed for histological analyses and immunohistochemistry assays...”
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“... variables, showing decrease with increasing moisture, temperature and rpm. The highest cold viscosity...”
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“... compared to grinding and cracked corn was observed. However, a decrease in crude protein degradability...”
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“... compared to grinding and cracked corn was observed. However, a decrease in crude protein degradability...”
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“... in probiotic microorganisms applied to dairy products. Probiotics are affected by several factors that decrease...”
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