Buscas alternativas:
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)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
decrease c » decrease _ (Expandir a busca), decrease β (Expandir a busca), decrease toc (Expandir a busca)
c based » noc based (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)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
decrease c » decrease _ (Expandir a busca), decrease β (Expandir a busca), decrease toc (Expandir a busca)
c based » noc based (Expandir a busca)
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“... deviation = .99 years). Nine of the children were eutrophic (E group), and nine experienced early...”
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“... function skills that enable the regulation of emotions and behavior. Emotion and behavioral regulation has...”
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“... with G1. Serum LDL-C levels were higher in group G2, and the increase in group G3 was approximately six...”
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“... glucose tolerance test and expressed as area under the curve). ResultsGroup invert sugar control gained...”
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“... and increasing the risk of eutrophication. In this sense, the establishment of an environmental...”
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“.... Based on the Six Sigma methodology, the DMAIC sequence and quality tools as check sheets, Pareto and...”
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“... of reuse in this process and in the economy of the clay raw material. The experimental methodology is based...”
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“..., data for 2005-11 are divergent. The National Household Sampling Survey, based on declarations of the...”
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“.... Considering the need for flavouring and simultaneously reducing fat and sodium on snacks, an alternative...”
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“.../2017 and 2017/2018 growing seasons. The physiological quality evaluation was based on germination and...”
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“... volatile acidity of this mixture and of the newly made wine should not exceed 0.6 and 0.3 g/L, respectively...”
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