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decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
taping decrease » statins decrease (Expandir a busca), training decreases (Expandir a busca), rapidly decrease (Expandir a busca)
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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)
quality processing » quality processes (Expandir a busca), quality process (Expandir a busca), dairy processing (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
taping decrease » statins decrease (Expandir a busca), training decreases (Expandir a busca), rapidly decrease (Expandir a busca)
decrease pro » decrease or (Expandir a busca), decrease food (Expandir a busca), decrease treg (Expandir a busca)
pro decrease » to decrease (Expandir a busca), or decrease (Expandir a busca), price decrease (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)
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“...Aiming to identify parameters of popcorn quality decreases, the effects of harvest and shelling...”
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Artigo
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“... of L. innocua, while for A. acidoterrestris, 20 min were required to decrease 4.7 ± 0.1 log10 cycles. At the end...”
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Artigo
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“... decrease vitamin C (vit C) content in vegetables. This paper presents the results of three field trials...”
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“... to improve joint stability and decrease pain. This study aimed at evaluating the acute effect of Kinesio...”
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Relatório
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Assuntos:
“...Protein Processing, Post-Translational...”
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Artigo
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“... technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour...”
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Artigo
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“... in bakery products. This study aimed to evaluate the technological quality and the carotenoids content...”
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Artigo
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“... properties. Nevertheless, the storage conditions and processing methods must be optimized to maintain their...”
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Artigo
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