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 cell » decreases cell (Expandir a busca)
cell decrease » cells decrease (Expandir a busca), cells decreases (Expandir a busca), will decrease (Expandir a busca)
to processing » co processing (Expandir a busca), geo processing (Expandir a busca), and processing (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decrease on (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease the (Expandir a busca), decrease pro (Expandir a busca)
Mostrando 1 - 20 resultados de 508 para a busca '(( decrease cell decrease to processing ) OR ( decrease toc decrease decrease after ))*', tempo de busca: 0,79s Refinar Resultados
3
Publicado em 2009
Assuntos: “...Decrease of environmental impact...”
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Dissertação
7
Publicado em 2017
“...O Transtorno Obsessivo-Compulsivo (TOC) consiste em uma doença crônica caracterizada pela presença...”
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Dissertação
8
Publicado em 2022
“... cytotoxicity and cell viability after 1, 4, and 7 days. The results showed that the main phase during the...”
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Artigo
11
Publicado em 2019
Assuntos: “...High pressure processing...”
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Dissertação
15
Publicado em 2022
Assuntos: “...Sperm cell viability...”
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Artigo
16
Publicado em 2022
“... motility (M) and motility vigor (V) between fresh and diluted semen. After cooling, a significant decrease...”
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Artigo
17
Publicado em 2014
“... tumor biology. Our results reveal that the cell density decreases as the distance between structures...”
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Artigo
19
Publicado em 2013
“... carcinomas displayed normal levels of TRBP protein. Remarkably, enoxacin was able to decrease cell viability...”
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Artigo
20
Publicado em 2022
“... killer cell tumors, as an acrylamide reduction agent in starch-rich foods cooked at high temperatures...”
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