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decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
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food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease ion » decrease in (Expand search), decrease on (Expand search), decrease soon (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)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » statins decrease (Expand search), lesions decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease ion » decrease in (Expand search), decrease on (Expand search), decrease soon (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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“... titanium and imposed lattice strains on the crystal lattice. At 800 °C, bulk ductility decrease, increasing...”
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Conference object
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“... on the electrochemical behaviour of M50 steel implanted with tantalum and chromium and the effect of the...”
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Article
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“... a control one, aiming to kill Salmonella biofilms already present in the poultry skins. The effect of these...”
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“.... Conclusions: nHMP improves antimicrobial activity and fluoride release, and decreases enamel demineralization...”
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Article
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“... in all the studied compositions. Secondary phases were also observed, albeit with no deleterious effect...”
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Doctoral thesis
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“... de effect of freezing the milk from healthy and infected mammary glands of Santa Ines ewes on the pH. The...”
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Article
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“... canning by-products, to obtain alternative added-value food products. One of today's leading trends...”
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Master thesis
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