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decreases aggression » decreases expression (Expandir a busca), decrease aggressive (Expandir a busca), increased aggression (Expandir a busca)
aggression decrease » expression decreases (Expandir a busca), aggression case (Expandir a busca), aggression depression (Expandir a busca)
whey processing » query processing (Expandir a busca), by processing (Expandir a busca), fishery processing (Expandir a busca)
decrease whey » decrease when (Expandir a busca), decrease the (Expandir a busca), decrease theory (Expandir a busca)
in decreases » in decreased (Expandir a busca), and decreases (Expandir a busca), ivm decreases (Expandir a busca)
Mostrando 1 - 20 resultados de 256 para a busca '(( decrease _ decrease whey processing ) OR ( decrease in decreases aggression decrease ))*', tempo de busca: 1,01s Refinar Resultados
1
Publicado em 2017
“... physiology and are thought to be involved in both aggression and social signalling. Aggressive encounters...”
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2
Publicado em 2021
“...Different forms of verbal aggression are often present in cyberbullying, which may impair executive...”
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3
Publicado em 2021
“...Different forms of verbal aggression are often present in cyberbullying, which may impair executive...”
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4
Publicado em 2022
“.... We evaluated whether ageing decreases the healing of incisional wounds in the skin of Wistar rats...”
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5
Publicado em 1995
“... reduction of exposure to risk. This paper discusses three alternatives to promote this decrease: the...”
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6
Publicado em 2017
“... for measuring the rate of increase/decrease of the aggressive behavior during the time and to assess the...”
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8
Publicado em 2022
“...Although aggression is more prevalent in males, females also express aggressive behaviors and...”
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14
Publicado em 2013
“...Thermal processing may result in disruption of the native conformation of whey proteins, thus...”
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15
Publicado em 2010
“...Thermal processing may result in disruption of the native conformation of whey proteins, thus...”
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18
Publicado em 2004
“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
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