Buscas alternativas:
stress decreases » stress increases (Expandir a busca)
decrease stress » decreases stress (Expandir a busca), increase stress (Expandir a busca), decrease treg (Expandir a busca)
when processing » whey processing (Expandir a busca), wheat processing (Expandir a busca), oven processing (Expandir a busca)
decreases when » decrease when (Expandir a busca), decreases wheat (Expandir a busca), decreases water (Expandir a busca)
decrease ratio » decreased ratio (Expandir a busca), decrease at (Expandir a busca), decreased rate (Expandir a busca)
ratio decrease » rate decrease (Expandir a busca), rapid decrease (Expandir a busca), ratio increase (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
stress decreases » stress increases (Expandir a busca)
decrease stress » decreases stress (Expandir a busca), increase stress (Expandir a busca), decrease treg (Expandir a busca)
when processing » whey processing (Expandir a busca), wheat processing (Expandir a busca), oven processing (Expandir a busca)
decreases when » decrease when (Expandir a busca), decreases wheat (Expandir a busca), decreases water (Expandir a busca)
decrease ratio » decreased ratio (Expandir a busca), decrease at (Expandir a busca), decreased rate (Expandir a busca)
ratio decrease » rate decrease (Expandir a busca), rapid decrease (Expandir a busca), ratio increase (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
1
2
3
“... in converting tar compounds with increasing reaction temperature and equivalence ratio, while decreasing the...”
Acessar documento
Acessar documento
4
“... were also affected by processing, with a decrease in monounsaturated and saturated fatty acids, but...”
Acessar documento
Acessar documento
5
6
7