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decrease strain » increase strain (Expand search), decreases pain (Expand search), decreased brain (Expand search)
strain decrease » stress decreases (Expand search)
egg processing » log processing (Expand search), agro processing (Expand search), app processing (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease egg » decreases egg (Expand search), decrease age (Expand search), decrease cell (Expand search)
Showing 1 - 20 results of 140 for search '(( decrease and decrease egg processing ) OR ( decrease strain decrease lipid decrease ))*', query time: 1.62s Refine Results
1
Published 2015
“... response mediated by superoxide dismutase and catalase activity. S. cerevisiae UE-ME3, a wild-type strain...”
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Article
5
Published 2024
“... in lipid concentration within both muscle and hepatopancreas tissues. Furthermore, a marked decrease in the...”
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Article
6
Published 2022
“... to the ubiquitous of eggs in the diet. Ovalbumin (OVA) is the most abundant protein in the egg white and...”
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7
Published 2014
“... petro-diesel industry and involves steps such as microalgae cultivation, biomass separation and lipid...”
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Master thesis
8
Published 2016
“... a two-stage system, a 3-fold increase in lipid content (up to 33% of DW) and a 2-fold enhancement...”
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Article
9
Published 2016
Subjects: “...Technological sciences, Engineering and technology...”
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Article
17
Published 2019
“... a significant increase in the lipid species with 30:0 and a significant decrease in the lipid species with...”
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18
Published 2013
“... dos mediadores lipídicos, que incluem prostaglandinas (PGs) e leucotrienos (LTs) na tuberculose. PGs inibem...”
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Doctoral thesis
19
Published 2021
“... monounsaturated counterparts, n-16:1 and n-18:1 in all three lipid fractions (GLs, PLs, and NLs), associated with...”
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