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decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
strain decrease » stress decreases (Expandir a busca)
decrease any » decreases and (Expandir a busca), decreased and (Expandir a busca), decreased ant (Expandir a busca)
any decrease » and decrease (Expandir a busca), can decrease (Expandir a busca), may decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
and pepper » and copper (Expandir a busca), and upper (Expandir a busca), in pepper (Expandir a busca)
Mostrando 1 - 20 resultados de 290 para a busca '(( decrease any decrease strain decrease ) OR ( decrease at decrease and pepper ))*', tempo de busca: 1,12s Refinar Resultados
1
Publicado em 2016
“... functional properties of "dedo-de-moça" 'BRS Mari' pepper fruits at different maturity stages, and determine...”
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Artigo
5
Publicado em 2008
“...Aiming on estimating the evapotranspiration (ETc) and crop coefficient (Kc) of hot pepper...”
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Artigo
6
Publicado em 2014
“... of ‘‘malagueta’’ and ‘‘biquinho’’ pepper, and to determine the best stage for harvest. Flowers in anthesis were...”
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Artigo
7
Publicado em 2014
“... of ‘‘malagueta’’ and ‘‘biquinho’’ pepper, and to determine the best stage for harvest. Flowers in anthesis were...”
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Artigo
9
Publicado em 2015
“... the efficacy of 1-MCP on ethylene action and extend the post-production of ornamental peppers Capsicum...”
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Artigo
10
Publicado em 2015
“... the efficacy of 1-MCP on ethylene action and extend the post-production of ornamental peppers Capsicum...”
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Artigo
13
Publicado em 2019
“..., plants under high N condition tended to decrease their CO2 assimilation rates, harvest index and fruit...”
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Tese
14
Publicado em 2014
“...Antioxidants have been used in vegetable in order to reduce the loss of nutritional value and...”
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Artigo
19
Publicado em 2016
“... to evaluate the physicochemical characteristics and functional properties of “dedo-de-moça” ‘BRS Mari’ pepper...”
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Artigo
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