Buscas alternativas:
oil processing » gel processing (Expandir a busca), signal processing (Expandir a busca), visual processing (Expandir a busca)
decrease limb » decrease lipid (Expandir a busca), decrease liver (Expandir a busca), decrease in (Expandir a busca)
limb decrease » will decrease (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 oil » decrease il (Expandir a busca), decreases soil (Expandir a busca), decrease milk (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
oil processing » gel processing (Expandir a busca), signal processing (Expandir a busca), visual processing (Expandir a busca)
decrease limb » decrease lipid (Expandir a busca), decrease liver (Expandir a busca), decrease in (Expandir a busca)
limb decrease » will decrease (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 oil » decrease il (Expandir a busca), decreases soil (Expandir a busca), decrease milk (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
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“... decrease of the oil:water ratio lead to a decrease of Hd for the cationic nanoemulsions (from 198 to 135...”
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Assuntos:
“...Cracking; thermal processing; lignocellulosic material, biomass, palm oil...”
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Assuntos:
“...Seismic image processing...”
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Capítulo de livro
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“... formation of a network structure of waxy crystals and the gelation of the oil. It is thus very important...”
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“... physicochemical properties, water-holding, oil-binding, and cation-exchange capacities. These properties can...”
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“... release of oregano oil which are important to optimize microencapsulation of functional food ingredients....”
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