Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease salt » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease cell (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)
salt effect » salt affected (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease salt » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease cell (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)
salt effect » salt affected (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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“... oxidativo e a lesão muscular, gerados pela atividade física, após exercício de salto em equinos...”
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Tese
4
“... to saline stress and identify its potential as a model plant to validate salt-tolerance candidate genes...”
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Artigo
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“... established. Objective: To evaluate the effect of PE on chronic and acute colonic transport (CT) of water and...”
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Dissertação
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“... fermentation brines. Olives were fermented in two different salt combinations: Brine A, containing 8% NaCl and...”
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Artigo
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“... products and the application of food reformulation strategies based on salt/animal fat partial or total...”
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Tese
15
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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16
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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“... exercise by attenuating the rate of decrease in peak potentiated twitch torque (PT)? What is the main...”
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Artigo
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“.... In contrast, in April, after about 90 days of exposure to salt, there was a clear decrease in gs with salt...”
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Artigo de conferência