Buscas alternativas:
after processing » stir processing (Expandir a busca), power processing (Expandir a busca), laser processing (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), lesions 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)
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)
after processing » stir processing (Expandir a busca), power processing (Expandir a busca), laser processing (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), lesions 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)
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)
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“...); 0.5; 1.5 and 3.0 g JSF per 100 g diet. The diet with 3.0% JSF increased the HDL level by 20.23% compared to the...”
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Assuntos:
“...joint characteristics and functions...”
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“...-friendly processing method to decompose the circuits into constituent elements and recover the conductive...”
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“... (p < 0.0001). The comparison of progressive motility after processing and 24 h after incubation between these...”
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“...Salmonella is one of the leading worldwide foodborne pathogens responsible for illnesses and...”
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“..., firmness, rehydration ratio, and water holding capacity of aloe vera gel stored for 60 days at 4 °C. The...”
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“... of time even when there is no L2 exposure. Interestingly, both before and after the delay the implicitly...”
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“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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