Buscas alternativas:
decrease fermentation » sucrose fermentation (Expandir a busca), cheese fermentation (Expandir a busca), permeate fermentation (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease toc (Expandir a busca)
decrease fermentation » sucrose fermentation (Expandir a busca), cheese fermentation (Expandir a busca), permeate fermentation (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease toc (Expandir a busca)
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“... after fermentation by L. rhamnosus R11, while all fermented okara presented a decrease after...”
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Artigo
3
“...Coffee is the second largest traded commodity in the world, after petroleum, and therefore, the...”
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“... of peaks was observed in the initial fermentation, with a decrease in the peptide peaks after fermentation...”
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“... colhidas no início e ao final da fermentação. O maior número de picos no café processado seco ao natural...”
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Artigo
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Assuntos:
“...Natural fermentation. Blanching. Osmotic dehydration. Conventional drying....”
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Tese
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