Buscas alternativas:
level processing » novel processing (Expandir a busca), several processing (Expandir a busca), kernel processing (Expandir a busca)
decreased level » decreased levels (Expandir a busca), increased levels (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
to decreased » to decrease (Expandir a busca), to increased (Expandir a busca), is decreased (Expandir a busca)
decrease may » decrease at (Expandir a busca), decrease by (Expandir a busca), decrease human (Expandir a busca)
may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), to decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
level processing » novel processing (Expandir a busca), several processing (Expandir a busca), kernel processing (Expandir a busca)
decreased level » decreased levels (Expandir a busca), increased levels (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
to decreased » to decrease (Expandir a busca), to increased (Expandir a busca), is decreased (Expandir a busca)
decrease may » decrease at (Expandir a busca), decrease by (Expandir a busca), decrease human (Expandir a busca)
may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), to decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
1
“..., but it may be relevant given that part of the neural networks involved in creative processing are...”
Acessar documento
Acessar documento
2
3
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... activity decreased to about 0.80, a level at which only yeasts and molds and halophyte bacteria can survive...”Acessar documento
Dissertação
4
5
7
9
10
11
12