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decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
strain decrease » stress decreases (Expandir a busca)
its processing » gas processing (Expandir a busca), its processes (Expandir a busca), images processing (Expandir a busca)
decrease rate » decreased rate (Expandir a busca), decreases rate (Expandir a busca), increase rate (Expandir a busca)
rate decrease » rats decreases (Expandir a busca), rate increase (Expandir a busca), to decrease (Expandir a busca)
decrease its » decreases its (Expandir a busca), decrease with (Expandir a busca), decrease in (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » that decrease (Expandir a busca), and decrease (Expandir a busca), not decrease (Expandir a busca)
decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
strain decrease » stress decreases (Expandir a busca)
its processing » gas processing (Expandir a busca), its processes (Expandir a busca), images processing (Expandir a busca)
decrease rate » decreased rate (Expandir a busca), decreases rate (Expandir a busca), increase rate (Expandir a busca)
rate decrease » rats decreases (Expandir a busca), rate increase (Expandir a busca), to decrease (Expandir a busca)
decrease its » decreases its (Expandir a busca), decrease with (Expandir a busca), decrease in (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » that decrease (Expandir a busca), and decrease (Expandir a busca), not decrease (Expandir a busca)
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“...The level of acetic acid, the main component of volatile acidity, is critical for wine quality. Its...”
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“... injury, its organization is altered by the repair process, compromising the physiological mechanical...”
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“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
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“... K and a strain rate range of 0.01~10 s-1 on Gleeble 1500. It was found that DRX softening is more...”
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“... by stabilization of its reducing environment, lipid peroxidation decrease and GR, GPx activities increase, events...”
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“...The use of flocculant cells of the yeast strain SchizosaFcharomyces pombe for the deacidification...”
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“... fermentation of lactose using strain NCYC869-A3/T1, a recombinant Saccharomyces cerevisiae flocculent strain...”
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