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decrease optimization » release optimization (Expandir a busca), discrete optimization (Expandir a busca), database optimization (Expandir a busca)
optimization process » optimization problems (Expandir a busca), optimization problem (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » the decrease (Expandir a busca), not decrease (Expandir a busca), or decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease the (Expandir a busca), decrease pro (Expandir a busca)
decrease optimization » release optimization (Expandir a busca), discrete optimization (Expandir a busca), database optimization (Expandir a busca)
optimization process » optimization problems (Expandir a busca), optimization problem (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » the decrease (Expandir a busca), not decrease (Expandir a busca), or decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease the (Expandir a busca), decrease pro (Expandir a busca)
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Selected isolates of endophytic Trichoderma decrease cutting by Acromyrmex subterraneus subterraneus
“... to morphological changes, leading to an optimization in the absorption of nutrients and resistance to stress...”Acessar documento (1)
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Dissertação
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“... parameters optimization showed that 30 U/g of xylanases, at pH 5, at 50 °C, during 30 min, are the best...”
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Artigo
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“... 24 h of fermentation and 40 min of cooking as process parameters. The tucupi prepared had pH 3.71, titratable acidity...”
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Artigo
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“... para selecionar o processamento do tucupi (fermentação e tempos de cocção) em função do teor de ácido cianídrico...”
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