Buscas alternativas:
decrease break » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease treg (Expandir a busca)
break decrease » urea decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » and decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease pro (Expandir a busca)
food open » food oven (Expandir a busca), food on (Expandir a busca)
decrease break » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease treg (Expandir a busca)
break decrease » urea decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » and decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease pro (Expandir a busca)
food open » food oven (Expandir a busca), food on (Expandir a busca)
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“... (P . 0.05) increase in the percentage of elongation at break. Results from tensile and puncture stress were...”
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Artigo
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“... a decrease in elongation at break, with the addition of sepiolite, were also observed. However, for the TEMPO...”
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Artigo
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“... a decrease in elongation at break, with the addition of sepiolite, were also observed. However, for the TEMPO...”
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“... three sections within this stretch were selected to assess otter diet. There was a decrease in the...”
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Dissertação
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“...This work aims at characterising polysaccharide-based films without (GA) and with the incorporation...”
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“... a decrease of the values of L* and a*. The film exhibited a high free-radical scavenging activity, showing...”
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“...Flexible packaging reaches highlighted position in the market world of the food industries...”
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Dissertação