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toc reprocessing » of reprocessing (Expandir a busca), the reprocessing (Expandir a busca), or reprocessing (Expandir a busca)
juice decreases » use decreases (Expandir a busca), life decreases (Expandir a busca)
decrease juice » decrease due (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (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)
toc reprocessing » of reprocessing (Expandir a busca), the reprocessing (Expandir a busca), or reprocessing (Expandir a busca)
juice decreases » use decreases (Expandir a busca), life decreases (Expandir a busca)
decrease juice » decrease due (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (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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“... variables food consumption, fruits, fresh fruit juices, raw and cooked vegetables and the appropriate level...”
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“... imaging, eating (water, milk, juice, bread with butter), and with attenuation correction. Conclusion – The...”
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“... to determine the microbiological characteristics and deterioration along the time of the juices from two clones...”
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“...Pectin methylesterase (PME) is the enzyme responsible for quality losses in orange juice and...”
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“... by enzyme, cloudy juice, clear juice and clear juice preserved by Hot-Pack method. A significant decrease...”
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“... polyphenol content, both in the pulp (24%) and in the juice (28%), with a less pronounced effect when the...”
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“... bran and citric fruit juice are added to sugar cane juice. The primary microbial source is the juice...”
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“...Thermal conductivity, thermal diffusivity, density and viscosity of cashew juice were measured...”
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“... orange juice production chain from 2005 to 2009. Data from the amount of frozen juice produced and...”
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“... passion fruit juice and analyse its sensory acceptability. Passion fruit was cultivated under organic...”
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“... IP), Vitis labrusca grapes and Hybrid, were chosen in fields conducted within the integrated production...”
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