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decrease that » decrease at (Expandir a busca), decrees that (Expandir a busca), decree that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease that » decrease at (Expandir a busca), decrees that (Expandir a busca), decree that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
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“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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Artigo
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“... that BLA was effective in preventing the growth of SG and SH in all matrices. The effectiveness of BLA...”
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Artigo
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“... shown that the greatest accumulation of bacterial cellulose (6.19 g/L) occurs on wheat thin stillage...”
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Artigo
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“... of P. ostreatus, such as rice and bean straw, elephant grass and others. Few studies exist on the use of food...”
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Artigo
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“... fortification by immersion was not effective due to the low infiltration of the acid blue 9 dye, used to predict...”
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Outros
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“... need for major infrastructure changes or investments. It could enable a decrease in the consumption...”
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Artigo
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“.... As a consequence, the shelf-life and commercial acceptability of the food products decrease. Currently, one of the...”
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“... a 34% decrease in iron ions sorption capacity (37.5 mg/g), supporting the hypothesis that sorption occurred...”
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