Buscas alternativas:
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
food base » food based (Expandir a busca), food basket (Expandir a busca), wood based (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
food base » food based (Expandir a busca), food basket (Expandir a busca), wood based (Expandir a busca)
1
“.... When invading native riparian temperate forests, they can decrease tree species diversity, alter the...”
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Artigo
2
“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
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3
“...Introduction: the resistant starch (RS) is a non-viscous and fermentable soluble fiber which...”
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4
“...Introduction: the resistant starch (RS) is a non-viscous and fermentable soluble fiber which...”
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5
“... variables food consumption, fruits, fresh fruit juices, raw and cooked vegetables and the appropriate level...”
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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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“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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9
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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“... of food loss, characterized by decrease in the quantity and quality of food in the first three stages...”
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