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skins decrease » statins decrease (Expandir a busca), lesions decrease (Expandir a busca)
decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
of processing » and processing (Expandir a busca), of process (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease of » decrease in (Expandir a busca)
Mostrando 1 - 20 resultados de 3.631 para a busca '(( decrease to decrease of processing ) OR ( decrease food decrease skins decrease ))*', tempo de busca: 0,71s Refinar Resultados
7
Publicado em 2013
“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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10
Publicado em 2009
Assuntos: “...Decrease of environmental impact...”
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Dissertação
12
Publicado em 2015
“..., due to a decrease in antioxidant defences such as superoxide dismutases or a slowdown of the...”
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13
Publicado em 2016
“... and non-host environments, and is especially important in food processing settings. Because cross...”
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14
Publicado em 2021
“... economy, making their quality considered. The presence of damaged soybean seeds decreases the added value...”
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15
Publicado em 2017
“... most planted species in the world. However, recent years have seen a decrease in the consumption...”
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16
Publicado em 2017
“... planted species in the world. However, recent years have seen a decrease in the consumption of beans...”
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17
Publicado em 2015
“..., since a slight decrease was registered between fresh and dehydrated fruit....”
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18
Publicado em 2022
Assuntos: “... number of deaths and the number of people affected and substantially decrease the direct economic losses...”
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Dissertação
19
Publicado em 1981
“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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