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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease to » decrease toc (Expand search), decreased to (Expand search), decrease the (Expand search)
food effect » flood effect (Expand search), wood effect (Expand search), hood effect (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), _ decrease (Expand search)
1
“..., the ET effect on the quality of SpCau cryopreserved in EYFE remains unknown. Distinct from SpEJ, SpCau...”
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“... a bacteriostatic effect after 24hours of exposure. In addition, the MIC provided a significant (P<0.05) decrease...”
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“...In clinical practice, variable periods of food restriction, partial or total, are common due...”
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“.... However, the United States Food and Drugs Administration (USFDA) recentlyapproved a trial to assess its...”
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“...Consumers demand for high quality food stuffs with no preservatives and with extended shelf-life...”
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14
“... or supplemented with 7.5% of partially hydrolyzed guar gum. After 4 weeks of experiment, food intake, body weight...”
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“...). A significant decrease in the phenolic content was observed in the yacon chips after storage, which indicates...”
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“... of nuts after drying for 6 hours at 45 °C. A random block experimental design with two treatments (nuts...”
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“... capacity. After 2 months of feed production, 12 young Beagle dogs received either curcumin-containing food...”
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“...-type drier with respect to the physical, physicochemical and microbiological quality of nuts after...”
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