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decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
decrease rate » decreased rate (Expandir a busca), decreases rate (Expandir a busca), decrease at (Expandir a busca)
rate decrease » rats decreases (Expandir a busca), rate increase (Expandir a busca), to decrease (Expandir a busca)
decrease or » decrease on (Expandir a busca), decrease pro (Expandir a busca), decrease toc (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), of decree (Expandir a busca)
their taste » their waste (Expandir a busca), the taste (Expandir a busca), their last (Expandir a busca)
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
decrease rate » decreased rate (Expandir a busca), decreases rate (Expandir a busca), decrease at (Expandir a busca)
rate decrease » rats decreases (Expandir a busca), rate increase (Expandir a busca), to decrease (Expandir a busca)
decrease or » decrease on (Expandir a busca), decrease pro (Expandir a busca), decrease toc (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), of decree (Expandir a busca)
their taste » their waste (Expandir a busca), the taste (Expandir a busca), their last (Expandir a busca)
1
2
“... this effect would be specific for salty taste. Furthermore, there was no information in the literature...”
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Tese
3
4
“... to be a high quality product by producers and consumers, mainly because of the superior taste and structure...”
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5
6
8
10
11
12
“... indigenous breeds is considered to be a high quality product, mainly because of the superior taste and...”
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15
16
17
“... decreased by a rate of 52.55% with a maximum decrease of 58%. When the incubation kinetics were measured...”
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Dissertação
18
19
“... pela perda do paladar. Objetivou-se com este trabalho avaliar a recuperação da função olfatória de ratos...”
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Tese
20
“..., the rehydration capacity and the grains cooking time. The decrease of drying time or of exposure...”
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Tese