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decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
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the decrease » to decrease (Expand search), and decrease (Expand search), _ decrease (Expand search)
food effect » flood effect (Expand search), wood effect (Expand search), hood effect (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), taping decrease (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease the » decreases the (Expand search), decrease in (Expand search), decrease of (Expand search)
the decrease » to decrease (Expand search), and decrease (Expand search), _ decrease (Expand search)
food effect » flood effect (Expand search), wood effect (Expand search), hood effect (Expand search)
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“... of yogurt had a distinctive flavour attributed to the effect of several factors viz., dry extract, ash...”
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“...The effect of different concentrations (1, 2, and 3%w/w) of glycerol monostearate (GMS...”
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... active compounds. However, it is highly vulnerable to lipid oxidation due to the large amount...”Access document
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“... effect, manifested as a decrease in globulin levels. In the final 15 d of the experiment, the animals...”
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