Buscas alternativas:
decreased milk » decrease milk (Expandir a busca), decreased risk (Expandir a busca), decreased il (Expandir a busca)
and decreased » and decreases (Expandir a busca), and increased (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 and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decreased milk » decrease milk (Expandir a busca), decreased risk (Expandir a busca), decreased il (Expandir a busca)
and decreased » and decreases (Expandir a busca), and increased (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 and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
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“...The rehydration and ensiling of dry corn grain are processing methods capable to improve the starch...”
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Dissertação
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“... decreased more significantly after 48 and 24 h of cooling, respectively. The sperm capacitation status did...”
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Artigo
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“... decreased more significantly after 48 and 24 h of cooling, respectively. The sperm capacitation status did...”
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Artigo
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“... Escherichia coli and antagonize pathogenic bacteria. The exposure to pH 2 sharply decreased the survival...”
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Dissertação
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“... characteristics and chewability texture, the Aa and moisture increased, the ash content decreased and the force...”
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Trabalho de conclusão de curso
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