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decrease human » increase human (Expandir a busca), disease human (Expandir a busca), decrease asian (Expandir a busca)
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and processing » food processing (Expandir a busca)
the decreased » the decrease (Expandir a busca), the deceased (Expandir a busca), the increased (Expandir a busca)
response case » respons case (Expandir a busca), response caused (Expandir a busca), response based (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decreased response » increased response (Expandir a busca)
decrease human » increase human (Expandir a busca), disease human (Expandir a busca), decrease asian (Expandir a busca)
human decrease » human deceased (Expandir a busca), human increase (Expandir a busca), human disease (Expandir a busca)
and processing » food processing (Expandir a busca)
the decreased » the decrease (Expandir a busca), the deceased (Expandir a busca), the increased (Expandir a busca)
response case » respons case (Expandir a busca), response caused (Expandir a busca), response based (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
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“... at the pre-rRNA processing level with a decrease of the 34S pre-rRNA concentration and an increase of the...”
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Artigo
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“... carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application...”
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Artigo
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“... by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly...”
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Artigo
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“... occur due to high roasting temperatures and/or the presence of smoke during drying. Some PAHs are...”
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Artigo
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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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Artigo
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“...This work aimed to evaluate the influence of dry and wet heat processing on the antioxidant profile...”
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Artigo