Buscas alternativas:
quality processing » quality processes (Expandir a busca), quality process (Expandir a busca), dairy processing (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
decreased ligand » decreased and (Expandir a busca), decreased in (Expandir a busca), decreases and (Expandir a busca)
ligand decrease » and decrease (Expandir a busca), ligand release (Expandir a busca), ligands increased (Expandir a busca)
in decreased » is decreased (Expandir a busca), in deceased (Expandir a busca), and decreased (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (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)
Mostrando 1 - 20 resultados de 607 para a busca '(( decrease at decrease quality processing ) OR ( decrease in decreased ligand decrease ))*', tempo de busca: 0,85s Refinar Resultados
1
por Zhao,Qian
Publicado em 2018
“... oligodeoxynucleotide (CpG ODNs), and CD40 ligand (CD40L) can decrease ligature-induced periodontal inflammation and...”
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Artigo
2
Publicado em 2022
“... oligodeoxynucleotide (CpG ODNs), and CD40 ligand (CD40L) can decrease ligature-induced periodontal inflammation and...”
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Artigo
3
Publicado em 2015
“.... Immunohistochemistry revealed down-regulation of nuclear factor-kappaB receptor/nuclear factor- kappaB ligand (RANK...”
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Artigo
4
Publicado em 2013
“... receptor activator of NF-κB ligand (RANKL)/receptor activator of NF-κB (RANK)/osteoprotegerin (OPG) pathway...”
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Artigo
5
Publicado em 2021
“...-inducing ligand (TRAIL) were detected by ELISA. High mobility group box 1 (HMGB1) was determined by qPCR...”
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Artigo
9
Publicado em 2019
“... was to assess UV-C radiation effect (13.44 W/m2) on microbiological decontamination and some quality...”
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Artigo
13
Publicado em 2018
Assuntos: “...enzyme microorganism; quality attributes....”
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Tese
14
Publicado em 2015
“... and reducing post-harvest cost without a sensorial and nutritional quality loss. Preservation...”
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