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decrease their » increase their (Expandir a busca), decreases the (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 or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
their taste » their waste (Expandir a busca), the taste (Expandir a busca), their last (Expandir a busca)
decrease their » increase their (Expandir a busca), decreases the (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 or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
their taste » their waste (Expandir a busca), the taste (Expandir a busca), their last (Expandir a busca)
1
“...Olive oils may be commercially classified, in a decrease order of quality and economic value...”
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“...Olive oils may be commercially classified, in a decrease order of quality and economic value...”
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“...) were measured. RESULTS: The association between sour and cold stimuli caused a significant decrease...”
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Artigo
5
“...) were measured. RESULTS: The association between sour and cold stimuli caused a significant decrease...”
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“... were observed for group O and decreases for group O-BS. One interesting finding was the high...”
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“...Fining wines are used to ensure the physicochemical stability and prevent the formation of hazes...”
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11
“... in appetite, weight loss and a decrease in fat deposits. Sensory properties influence the palatability of food...”
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12
“..., resulted in a decrease in bitterness and an improvement in the overall evaluation and flavor. Escherichia...”
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“.... Moreover, DM may increase the likelihood of halitosis. Prevalence of impaired taste perception and impaired...”
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Outros
15
“.... Moreover, DM may increase the likelihood of halitosis. Prevalence of impaired taste perception and impaired...”
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“..., respectively. The estrogen and BM-MSCs groups showed significant decrease in MDA levels in the parotid gland...”
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“... to be a high quality product by producers and consumers, mainly because of the superior taste and structure...”
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20
“... as the taste signalling, the clearance of xenobiotics, the clearance of amyloid beta and finally but with...”
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