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decrease walking » increase walking (Expand search), decrease during (Expand search), decrease lodging (Expand search)
walking decrease » walking decreases (Expand search), warming decreases (Expand search), taping decrease (Expand search)
juice decreases » use decreases (Expand search), life decreases (Expand search)
decrease juice » decrease due (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
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“... variables food consumption, fruits, fresh fruit juices, raw and cooked vegetables and the appropriate level...”
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Article
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“... Coefficient. Results – The percentage of repetitions decrease with 99mTechnetium (Tc)-Tetrofosmine, delayed...”
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“... as a solution to inactivate pathogenic agents and to extend the shelf-life of juice products. However...”
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“...In the present study, the effect of pectinases on the production of pulp and juice of araçá and the...”
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“...The aim of this study was to produce strawberry juice with reduced added sugar content, use the...”
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“... efficient ferment preparation. A significant decrease in the yeast numbers in the juice was observed when...”
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“...This work has as its case study the title The Walking Dead: Our World (2018) within the research...”
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“...Thermal conductivity, thermal diffusivity, density and viscosity of cashew juice were measured...”
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“... by centralizing the actions. A decrease in export of orange juice from 2007 (2.07 10(6) t) to 2008 (2.05...”
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“... system (IPS) for juice production. All practices adopted in the plots were documented in a field book...”
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“... juice obtained after the cane milling may constitute a feedstock for the first-generation ethanol units...”
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“... passion fruit juice and analyse its sensory acceptability. Passion fruit was cultivated under organic...”
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“... passion fruit juice and analyse its sensory acceptability. Passion fruit was cultivated under organic...”
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“... pasteurizationis used to inactivate PME. This process decreases the sensory and nutritional aspects of the beverage...”
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