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fruits processing » fruit processing (Expandir a busca), its processing (Expandir a busca), products processing (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease fruits » increase fruit (Expandir a busca), decrease its (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease toc (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
fruits processing » fruit processing (Expandir a busca), its processing (Expandir a busca), products processing (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease fruits » increase fruit (Expandir a busca), decrease its (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease toc (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
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“..., after the processing and along time storage. For texture, only for the higher irradiation dose...”
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“... of Enterobacteriaceae after 24 h of colonic fermentation, in addition to decrease the pH values and increase the...”
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“... were also affected by processing, with a decrease in monounsaturated and saturated fatty acids, but...”
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