Buscas alternativas:
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (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)
food base » food based (Expandir a busca), food basket (Expandir a busca), wood based (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (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)
food base » food based (Expandir a busca), food basket (Expandir a busca), wood based (Expandir a busca)
1
“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
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Artigo
2
“... structure, most probably as a result of decreases in the diversity and quality of litter inputs to streams...”
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Artigo
3
“...Introduction: the resistant starch (RS) is a non-viscous and fermentable soluble fiber which...”
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Artigo
4
“...Introduction: the resistant starch (RS) is a non-viscous and fermentable soluble fiber which...”
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Artigo
5
“... variables food consumption, fruits, fresh fruit juices, raw and cooked vegetables and the appropriate level...”
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Artigo
6
“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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Artigo
7
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“... of food loss, characterized by decrease in the quantity and quality of food in the first three stages...”
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Artigo
9
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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Artigo
10
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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Artigo
11
“... and a decrease in the consumption of alcoholic beverages was observed. A decrease in fish consumption...”
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Artigo
12
“...A produção de plásticos, baseados no uso de combustíveis fósseis, está a aumentar e estima...”
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Dissertação
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15
“... of view and the safe of food. The waste of food can happen during all the food chain and has economics...”
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Artigo
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“... decrease of the content of iron (50%) and copper (16%), inhibiting the oxidation reactions and...”
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20