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increase physical » intense physical (Expandir a busca), disease physical (Expandir a busca)
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taping decrease » training decreases (Expandir a busca)
decrease rate » decreased rate (Expandir a busca), decreases rate (Expandir a busca), decrease at (Expandir a busca)
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decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
physical processing » physical processes (Expandir a busca), chemical processing (Expandir a busca), physical process (Expandir a busca)
increase physical » intense physical (Expandir a busca), disease physical (Expandir a busca)
decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
taping decrease » training decreases (Expandir a busca)
decrease rate » decreased rate (Expandir a busca), decreases rate (Expandir a busca), decrease at (Expandir a busca)
rate decrease » rats decreases (Expandir a busca), rate increase (Expandir a busca), to decrease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
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“... conditions of the skin. In this context, it has been demonstrated that Kinesio Taping (KT) accelerates the...”
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“... fed with the pelleted diet showed a decrease in (P<0.05) daily feed intake (DFI) and an improvement...”
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“... require solvents and special conditions that make it unfeasible to use. Thus, the use of physical methods...”
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“... as it affects the constructâ s physical and biological performance with cells. In parallel with the growth...”
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“... conservation. Such processing provides pleasant flavor due to the increase of sweetness and allows good...”
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“... resistant starch content, even with a decrease in the content after this processing; they also showed more...”
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“... composition, the difficulty in identifying factors that most affect a specific biological process increases...”
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“...The Supplementary Material for this article can be found online at: https://www...”
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“... physicochemical and physical characteristics of the processed vegetable extracts. The special cubic model obtained...”
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