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three processing » tree processing (Expandir a busca), threat processing (Expandir a busca), the processing (Expandir a busca)
decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
taping decrease » statins decrease (Expandir a busca), training decreases (Expandir a busca), rapidly decrease (Expandir a busca)
decrease three » decrease treg (Expandir a busca), decreases the (Expandir a busca), decrease their (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 pro (Expandir a busca)
Mostrando 1 - 20 resultados de 856 para a busca '(( decrease the decrease three processing ) OR ( decrease taping decrease or decrease ))*', tempo de busca: 0,81s Refinar Resultados
6
Publicado em 2020
“...The aim of this research was to evaluate the influence of high-pressure processing on the barrier...”
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9
Publicado em 2022
“... can be enzymatically hydrolyzed and generate hydrocyanic acid (HCN). Under this context, the content...”
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11
Publicado em 2024
“... of a thermoplastic matrix for processing through Thermoplastic Resin Transfer Moulding (T-RTM). Additionally, the...”
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12
Publicado em 2011
“... processing and the quality of the sample. Methods: Umbilical cord blood samples collected during the third...”
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13
Publicado em 2024
“... control during the rehabilitation process or when resuming sport practice to decrease the risk...”
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17
Publicado em 2010
“... decrease vitamin C (vit C) content in vegetables. This paper presents the results of three field trials...”
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19
Publicado em 2011
“... dimension, entitled regional kitchens. In this study three regional kitchens of alheiras, located in the...”
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20
Publicado em 2010
“... at evaluating the contaminating microorganisms in the processing line of fresh cheese, namely Minas frescal and...”
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