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release properties » related properties (Expand search)
decrease decrease » disease decreases (Expand search), decreases disease (Expand search), decrease sucrose (Expand search)
decrease release » decreases disease (Expand search), decrease renal (Expand search), protease release (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease that » decrease the (Expand search), decrees that (Expand search), decree that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), not decrease (Expand search)
decrease at » decrease and (Expand search), decrease in (Expand search), decrease of (Expand search)
at decrease » rate decrease (Expand search), and decrease (Expand search), not decrease (Expand search)
release properties » related properties (Expand search)
decrease decrease » disease decreases (Expand search), decreases disease (Expand search), decrease sucrose (Expand search)
decrease release » decreases disease (Expand search), decrease renal (Expand search), protease release (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease that » decrease the (Expand search), decrees that (Expand search), decree that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), not decrease (Expand search)
decrease at » decrease and (Expand search), decrease in (Expand search), decrease of (Expand search)
at decrease » rate decrease (Expand search), and decrease (Expand search), not decrease (Expand search)
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“... and larvae wild-type zebrafish Danio rerio). The results indicated that after GR sterilisation, PLA...”
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Article
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“... time), indicating that the enzyme remained active after being incorporated into the CaP coating....”
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Article
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“... pressure release. The main evidences were the blueshift of the G band frequency (!G) and the decrease...”
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Master thesis
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“... release properties in the simulated intestinal fluid (SIF) of encapsulated cells were assessed. The...”
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Article
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“... thermal pasteurization (5.2 log CFU/mL), without altering the egg properties, contrarily to that observed...”
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