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fruit processing » post processing (Expand search), event processing (Expand search), meat processing (Expand search)
decrease fruit » increase fruit (Expand search), increases fruit (Expand search), disease fruit (Expand search)
decrease pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
pain decrease » can decrease (Expand search), taping decrease (Expand search), strain decrease (Expand search)
decrease il » decreased il (Expand search), decrease in (Expand search), decrease hiv (Expand search)
il decrease » l decrease (Expand search), will decrease (Expand search), oil decreases (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
fruit processing » post processing (Expand search), event processing (Expand search), meat processing (Expand search)
decrease fruit » increase fruit (Expand search), increases fruit (Expand search), disease fruit (Expand search)
decrease pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
pain decrease » can decrease (Expand search), taping decrease (Expand search), strain decrease (Expand search)
decrease il » decreased il (Expand search), decrease in (Expand search), decrease hiv (Expand search)
il decrease » l decrease (Expand search), will decrease (Expand search), oil decreases (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
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“... induces sensory and progressive motor impairments, including pain. Cells of the immune system actively...”
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“..., since a slight decrease was registered between fresh and dehydrated fruit....”
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“... by improper handling of the fruit during harvest, storage, processing and transportation. The compression...”
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“... processing time to achieve the same moisture content decreases, due to the increase in water diffusivity...”
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“... decrease in viscosity of passion fruit and apple juices. The highest polygalacturonase (4.52...”
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