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decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
and processing » food processing (Expand search)
skins decrease » statins decrease (Expand search), lesions decrease (Expand search)
decrease treg » decrease the (Expand search), decrease their (Expand search)
treg decrease » the decrease (Expand search), urea decrease (Expand search), drugs decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
decrease at » decrease akt (Expand search), decrease in (Expand search), decrease of (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
and processing » food processing (Expand search)
skins decrease » statins decrease (Expand search), lesions decrease (Expand search)
decrease treg » decrease the (Expand search), decrease their (Expand search)
treg decrease » the decrease (Expand search), urea decrease (Expand search), drugs decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
decrease at » decrease akt (Expand search), decrease in (Expand search), decrease of (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
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“... and non-host environments, and is especially important in food processing settings. Because cross...”
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“... times. On the contrary a decrease in colour and anthocyanin concentration was observed. Regarding...”
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Article
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“... years, in which a decrease in the quality parameters in grape skins is presumably related to high...”
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Article
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“... and biodegradation of gelatin (G) and apatite (A)membranes from Nile tilapia. Adult male Swiss mice...”
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Article
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“... of cyanogenic compounds. Yellow skins presenting small green spots characterize ripening stage 6 and were...”
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Master thesis
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“... 50% cornstarch (sample A 60:10:20:10) or 50% cornstarch and decrease oil percentual content (sample...”
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Master thesis