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during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
and processing » food processing (Expandir a busca)
decrease will » decrease with (Expandir a busca), decrease cell (Expandir a busca), decrease il (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)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
and processing » food processing (Expandir a busca)
decrease will » decrease with (Expandir a busca), decrease cell (Expandir a busca), decrease il (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)
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“... processing and drug loading techniques were used in order to prepare controlled drug delivery systems (CDDS...”
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“...The addition of gallium or zinc to ZSM-5 increases the aromatic selectivity and decreases the...”
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“... and produce nisin, reaching activity around 105 AU.mL-1. Biological processing of milk sub-products...”
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“..., under the deschbed experimental conditions, although a decrease in growth (length and weight...”
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“..., a decrease in motility was observed after 108 and 168 h of storage (P < 0.05) in the group whose extender...”
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“...During meal production the nutritional content of food products can decrease due to chemical...”
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“.... The confirmation of the decrease of allergenicity will be carried out by immunoblotting and ELISA...”
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“... as decrease of viscosity and hardening ability during processing and preservation, especially at low...”
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