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decreases during » decrease during (Expand search), increases during (Expand search), decreases lung (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
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oil decreases » oic decreases (Expand search), oil increases (Expand search), diet decreases (Expand search)
decrease oil » decrease il (Expand search), decreases soil (Expand search), decrease milk (Expand search)
decreases during » decrease during (Expand search), increases during (Expand search), decreases lung (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
taping decrease » training decreases (Expand search)
decrease price » decrease pro (Expand search), decrease risk (Expand search)
price decrease » price increase (Expand search), juice decreases (Expand search), price increases (Expand search)
oil decreases » oic decreases (Expand search), oil increases (Expand search), diet decreases (Expand search)
decrease oil » decrease il (Expand search), decreases soil (Expand search), decrease milk (Expand search)
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“... decrease of the oil:water ratio lead to a decrease of Hd for the cationic nanoemulsions (from 198 to 135...”
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“... formation of a network structure of waxy crystals and the gelation of the oil. It is thus very important...”
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“... degradation/loss during processing/storage. Material and process conditions are important...”
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“... preservation, to control bioactive compounds stability and controlled release during processing/storage...”
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“... be limited due to a decrease in cell viability during processing, storage, and passage through the...”
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“... pâté olive cake (POC), a by-product of olive oil processing. In particular, strains belonging...”
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“... of pH and lactic acid bacteria during processing. The addition of GL+P did not interfere with the product...”
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