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1
“... FB (0.5 mM). Strain F11 was unable to degrade 1,2-DFB and this compound inhibited the degradation of FB. These results...”
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2
“... the D-value. Following this was the SS and, lastly, the pH value. A linear decrease in D-value was...”
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Article
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Subjects:
“...Dynamics of phenotypic and functional features...”
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Article
6
“... strain-dependent and also dependent on the environmental conditions and on the vegetable substrate used...”
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Doctoral thesis
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“..., strain F11 concomitantly removed each target antibiotic but a decrease on the biodegradability of FQs was...”
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9
“... extraction process. Besides there are several physical, physico-chemical, biological and combined processes...”
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10
11
“... blood viscosity and to the decrease of the blood flow velocity. These conditions should facilitate the...”
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12
“... the possibility of using fungal processes for decolorization and other applications, the analysis...”
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Article
13
“...3, a wildtype strain; Red Fruit, a wine commercial strain and a BY4741 strain. Cells at midexponential phase...”
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Article
14
“..., S. cerevisiae strains S26 and S29 also reveal capacity to decrease volatile acidity of wines with an elevated...”
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15
“...-29b) to silence BACE1 expression and decrease Aβ levels, aiming to develop novel approaches to slow the...”
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“...). Both additives showed a plasticizing effect, which led to a decrease in the Young’s and flexural moduli...”
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