Buscas alternativas:
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease rate » decreased rate (Expandir a busca), decreases rate (Expandir a busca), decrease at (Expandir a busca)
rate decrease » rats decreases (Expandir a busca), rate increase (Expandir a busca), to decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food effect » flood effect (Expandir a busca), wood effect (Expandir a busca), hood effect (Expandir a busca)
Mostrando 1 - 20 resultados de 920 para a busca '(( decrease AND decrease owing decrease ) OR ( decrease rate decrease food effect ))*', tempo de busca: 1,26s Refinar Resultados
2
Publicado em 2022
“... decomposition will decrease. These impacts will possibly alter nutrient cycles in aquatic food webs that depend...”
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Artigo
3
Publicado em 2013
“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
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4
Publicado em 2011
“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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5
Publicado em 2020
“...), while accounting for the effect of dyke constructions. We focus on the Long Xuyen Quadrangle (LXQ...”
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Artigo
8
Publicado em 2021
“...), degradation rate coefficient, release in food simulants and protective effect on oxidation of vitamin...”
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9
Publicado em 2000
Assuntos: “...food conversion...”
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11
Publicado em 2014
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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12
Publicado em 2014
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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14
Publicado em 2024
Assuntos: “...Effect of chemicals on...”
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Dissertação
18
Publicado em 2021
“... for breadmaking to preserve a quality comparable to that of fresh bread. In this study, the effect of part-baking...”
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