Buscas alternativas:
quality properties » stability properties (Expandir a busca), qualitative properties (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), decreases disease (Expandir a busca), disease decreases (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
strain decrease » brain decreases (Expandir a busca), strains increases (Expandir a busca), stress decreases (Expandir a busca)
python decrease » than decrease (Expandir a busca), action decreases (Expandir a busca), protein decrease (Expandir a busca)
decrease after » disease after (Expandir a busca)
quality properties » stability properties (Expandir a busca), qualitative properties (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), decreases disease (Expandir a busca), disease decreases (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
strain decrease » brain decreases (Expandir a busca), strains increases (Expandir a busca), stress decreases (Expandir a busca)
python decrease » than decrease (Expandir a busca), action decreases (Expandir a busca), protein decrease (Expandir a busca)
decrease after » disease after (Expandir a busca)
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Assuntos:
“...Physical and mechanical properties...”
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Artigo
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“.... Efforts have been dedicated to upgrade the A. subrufescens productive process via strain selection and...”
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Artigo
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“... strain-to-failure. In general, the longitudinal stiffness of flax fibre composites decreases...”
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Relatório
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“... (up to 51%) and a decrease in berry quality, which may be partly linked to ultrastructural modifications, such...”
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“... quality characteristics of raw fermented meat products, in particular those obtained from the Alentejano...”
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