Search alternatives:
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
wet processing » meat processing (Expand search), text processing (Expand search), heat processing (Expand search)
skins decrease » statins decrease (Expand search), soil decrease (Expand search), lesions decrease (Expand search)
decrease that » decrease the (Expand search), decrease at (Expand search), decrees that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), not decrease (Expand search)
decrease wet » decrease with (Expand search), decrease when (Expand search), decrease akt (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
wet processing » meat processing (Expand search), text processing (Expand search), heat processing (Expand search)
skins decrease » statins decrease (Expand search), soil decrease (Expand search), lesions decrease (Expand search)
decrease that » decrease the (Expand search), decrease at (Expand search), decrees that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), not decrease (Expand search)
decrease wet » decrease with (Expand search), decrease when (Expand search), decrease akt (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
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“... control. The groups that received JSF had lower AST and ALT activities, when compared to the control group...”
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Article
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“...-friendly processing method to decompose the circuits into constituent elements and recover the conductive...”
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Article
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“... and non-host environments, and is especially important in food processing settings. Because cross...”
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“... experiments carried out it was found that in the moments in which the voltage decreases to values lower...”
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Master thesis
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“...This work aimed to evaluate the influence of dry and wet heat processing on the antioxidant profile...”
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Article
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