Buscas alternativas:
increased during » increase during (Expandir a busca), increases during (Expandir a busca), increased urinary (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
taping decrease » training decreases (Expandir a busca)
l processing » gel processing (Expandir a busca), oil processing (Expandir a busca), l processada (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
increased during » increase during (Expandir a busca), increases during (Expandir a busca), increased urinary (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
taping decrease » training decreases (Expandir a busca)
l processing » gel processing (Expandir a busca), oil processing (Expandir a busca), l processada (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
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“... several months of no exposure to the language. Surprisingly, proficiency did not decrease during this...”
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“..., garlic, pepper, and undergoes processes of maturation, smoking and drying. During the fermentation and...”
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... fourth week. TBARS values also increased during this period. The total aerobic and psychotropic bacteria...”Acessar documento
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“... pâté olive cake (POC), a by-product of olive oil processing. In particular, strains belonging...”
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“... could be increased with the production of new products that allow longer shelf life. The gelation...”
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“...‐processed food consumption increased (p < 0.0005) during the study period. Logistic regressions showed that...”
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