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decrease processing » decrease processes (Expandir a busca), cheese processing (Expandir a busca), database processing (Expandir a busca)
increase skin » increase soil (Expandir a busca)
skin decrease » skins decrease (Expandir a busca), pain decrease (Expandir a busca), strain decrease (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)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 2.167 para a busca '(( increase skin decrease and decrease ) OR ( decrease on decrease processing effect ))*', tempo de busca: 0,79s Refinar Resultados
1
Publicado em 2014
“... a decrease in the chemoattractant capacity of fibroblasts and in their proinflammatory status. Furthermore...”
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2
Publicado em 2022
“... of keratinocytes, also an increase of IL-β at 4 days, and decrease in tumour necrosis factor (TNFα) at 7 days...”
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3
Publicado em 2017
“... of smoking, alcohol beverage abuse and habit of consuming visible fat in fat-rich red meat or poultry skin...”
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4
Publicado em 2019
“... the excessive inflammation and impaired re-epithelization and remodeling. Impaired re-epithelization...”
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5
Publicado em 2021
“... to an acute progressive exercise session on a treadmill until fatigue. Abdominal and tail skin temperature...”
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10
Publicado em 2022
“...Cassava is a food containing linamarin and lotaustralin, which are cyanogenic glycosides (CG) that...”
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11
Publicado em 2019
Assuntos: “...High pressure processing...”
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13
Publicado em 2018
“... at 60 °C, a decrease of 4.0 log CFU∙mL-1 was obtained (when compared to non-treated slime). A similar reduction was...”
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18
Publicado em 2019
Assuntos: “...Laser floating zone processing...”
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20
Publicado em 2021
“... with the increase in consumption of roots and sweet potato products. Sweet potatoes have a high content...”
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