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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)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » and decrease (Expandir a busca)
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food from » foods from (Expandir a busca), wood from (Expandir a busca), blood from (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)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » and decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease pro (Expandir a busca)
food from » foods from (Expandir a busca), wood from (Expandir a busca), blood from (Expandir a busca)
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“... is about the same concentration produced in the bioreactor from complete consumption of 200 g L-1 lactose...”
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“..., goat, and buffalo milks, cow's milk cream, artisanal cheeses from the Amazon region, artisanal cheeses...”
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“... to distinguish the enterotoxic strains from the non-enterotoxic strain. For this purpose, 1) the profile of the...”
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“..., alcoholic-fermentation temperature and bacterial strain contribute to the success or failure of MLF...”
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“...-fermentation temperature and bacterial strain contribute to the success or failure of MLF. Temperatures below...”
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“...Abstract: Considering the importance of rice (Oryza sativa L.) for global food and its significant...”
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“... gastrointestinal microbiota, and which are commonly used in the food industry. Some lactobacilli are considered...”
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13
“... decrease varied according to the strain and amount of each EO in combination. Likewise, the EOs applied...”
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14
“... stearic acid. No additional FA compounds were found alongside CLA/CLNA isomers. The strain produced...”
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“... from the environment. As example, Aeromonas molluscorum Av27 is a bacterium that degrades TBT into DBT...”
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“... or decrease the good fraction, HDL, depending on the dosage and strain used.Keywords: Functional foods...”
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