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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)
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lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
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cell decrease » cells decrease (Expand search), cells decreases (Expand search), will decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
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)
increased lipid » increases lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
and processing » food processing (Expand search)
decrease cell » decreases cell (Expand search)
cell decrease » cells decrease (Expand search), cells decreases (Expand search), will decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
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“... FS and MC (RZ+FS+MC group). The behavioral tests electronic von-Frey and Walking track test were carried...”
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“..., increased pH and stabilized the emulsion. The presence of ISP resulted product's decreased red color...”
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Access document
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Subjects:
“...Protein Processing, Post-Translational...”
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“..., and white) originated from different processing of the Camellia sinensis L. plant, and were...”
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“... and fractional profile. The ethanol treatment of the rapeseed meal significantly increased the protein...”
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