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quality properties » stability properties (Expandir a busca), qualitative properties (Expandir a busca)
increase quality » disease quality (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 rate » decreased rate (Expandir a busca), decreases rate (Expandir a busca), decrease at (Expandir a busca)
rate decrease » rats decreases (Expandir a busca), rate increase (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)
quality properties » stability properties (Expandir a busca), qualitative properties (Expandir a busca)
increase quality » disease quality (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 rate » decreased rate (Expandir a busca), decreases rate (Expandir a busca), decrease at (Expandir a busca)
rate decrease » rats decreases (Expandir a busca), rate increase (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)
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“..., pasteurization involves quality modifications of the final product by losing part of its nutritional value and...”
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“...sustainable packaging; product development; mechanical properties; Pinus spp....”
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“... of this disease, with emphasis on lower-limb lesions.Methods:This was a prospective observational study...”
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