Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease times » decreased time (Expandir a busca), decrease the (Expandir a busca), decrease treg (Expandir a busca)
times decrease » the decrease (Expandir a busca), limb decrease (Expandir a busca), times release (Expandir a busca)
oil processing » gel processing (Expandir a busca), signal processing (Expandir a busca), visual processing (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease oil » decrease il (Expandir a busca), decreases soil (Expandir a busca), decrease milk (Expandir a busca)
decrease to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease the (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease times » decreased time (Expandir a busca), decrease the (Expandir a busca), decrease treg (Expandir a busca)
times decrease » the decrease (Expandir a busca), limb decrease (Expandir a busca), times release (Expandir a busca)
oil processing » gel processing (Expandir a busca), signal processing (Expandir a busca), visual processing (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease oil » decrease il (Expandir a busca), decreases soil (Expandir a busca), decrease milk (Expandir a busca)
decrease to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease the (Expandir a busca)
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“... a decrease of specific surface area with increasing time and temperature. Apparently, this behavior may...”
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Artigo
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“.... In the assays in cheese-based broth containing TVEO at 1.25 μL/mL after 24 h, a decrease of approximately...”
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Dissertação
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“... decrease the storage time of the oil or fat. Considering this, the present work had as objectives...”
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Trabalho de conclusão de curso
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“...The rehydration and ensiling of dry corn grain are processing methods capable to improve the starch...”
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Dissertação
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