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decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
faster decrease » rate decrease (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on increase » on increased (Expandir a busca), an increase (Expandir a busca), in increase (Expandir a busca)
decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
faster decrease » rate decrease (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on increase » on increased (Expandir a busca), an increase (Expandir a busca), in increase (Expandir a busca)
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“... by mechanical harvest and by increase in the drying air temperature; there was no decrease on the physiological...”
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Artigo
4
“... about its formation and evolution during slab processing from industrial heats of tens of tons are...”
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Artigo
5
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9
“.... Phenolic induction by wounding is a known response contributing to increase products phenolic content. Heat...”
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Artigo
10
“.... Phenolic induction by wounding is a known response contributing to increase products phenolic content. Heat...”
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Artigo
11
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“... nm). The increase of the oil:water ratio lead to a decrease of Hd for the non-ionic nanoemulsions (from 341...”
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Artigo
13
“...Changes in diet form and thermal processing can be beneficial to pig production. Our objective with...”
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Artigo
14
“... significantly different between both processing technologies. There was an increase of phenolic contents during...”
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Tese
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