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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
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of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease strain » increase strain (Expand search), decreases pain (Expand search), decreased brain (Expand search)
strain decrease » stress decreases (Expand search)
decrease after » increase after (Expand search), disease after (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 of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
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“..., alcoholic-fermentation temperature and bacterial strain contribute to the success or failure of MLF...”
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Article
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“...-fermentation temperature and bacterial strain contribute to the success or failure of MLF. Temperatures below...”
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Article
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“... shear stress, strain rate, and apparent viscosity, in triplicate, for the arapa (2, 3, 4 kGy) and non...”
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Article
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“...-response to different stress conditions in food, such as acid, thermal and osmotic. This study aimed...”
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Article
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“... decrease varied according to the strain and amount of each EO in combination. Likewise, the EOs applied...”
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Master thesis
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“...The determination of functional value of a particular food includes the discovery and...”
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Conference object
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“... after weaning (21 days, 18-22g) were assigned into 4 groups (n=15/group): Wild type FVB strain control...”
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Master thesis
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“..., whereas the strain 2065 MA (with three enterotoxins) was completely inactivated after 4 cycles, with...”
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20
“... experimental systems already after 3 days of incubation followed by a linear decrease after the 6th day, with...”
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Master thesis