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increased decrease » increased disease (Expandir a busca), increased degree (Expandir a busca), increased breast (Expandir a busca)
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
loading decrease » loading decreased (Expandir a busca), logging decreases (Expandir a busca), taping decrease (Expandir a busca)
beans increased » remains increased (Expandir a busca), and increased (Expandir a busca), an increased (Expandir a busca)
decrease beans » decrease and (Expandir a busca), decreased mean (Expandir a busca), decrease fear (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
Mostrando 1 - 20 resultados de 45 para a busca '(( decrease beans increased decrease processes ) OR ( maximum loading decrease decrease after ))*', tempo de busca: 0,90s Refinar Resultados
1
Publicado em 2009
“... of hypertension and is characterized by a decrease in blood pressure after a single exercise bout in relation...”
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4
Publicado em 2013
“...) at 75-80% of maximum plus a multicomponent weight-bearing impact exercise training (1 day/week). Outcome measures...”
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8
Publicado em 2016
“... acetate 5 mM, pH 5.0, 25 °C, 15 h of incubation and initialprotein loading of 150 mg/g of resin), maximum...”
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9
Publicado em 2015
“... hardness of 3.9-4.6 were prepared by an electrodeposition. The decrease in the hardness values as grain...”
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11
Publicado em 2013
“... as excellent settling properties, high biomass retention, ability to deal with high organic loading rates and...”
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12
Publicado em 2017
“... a maximum ([SO3H]2‐SBA‐15). However, with high amount of acid groups, a decrease in catalytic activity was...”
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13
Publicado em 2011
“... three processes of cooking: baked beans without soaking water (FCSAM), baked beans with soaking water...”
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14
Publicado em 2022
“... found in the coffee beans had a decrease after drying, while the sucrose content increased. The results...”
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