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decrease urea » decrease treg (Expandir a busca), decrease burden (Expandir a busca), decreases areas (Expandir a busca)
urea decrease » urea increases (Expandir a busca), the decrease (Expandir a busca), or decrease (Expandir a busca)
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Mostrando 1 - 20 resultados de 1.063 para a busca '(( decrease during decrease quality processing ) OR ( decrease not decrease urea decrease ))*', tempo de busca: 0,81s Refinar Resultados
1
Publicado em 2011
“...), cholesterol, glucose, total protein, urea and triglycerides were analyzed in blood samples. Cut-off points...”
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2
Publicado em 2011
“...), albumina, AST, ß-hidroxibutirato (BHB), colesterol, glicose, proteína total, uréia e triglicerídeos...”
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3
Publicado em 2012
“..., do not seem to completely justify the amyloidogenic potential of different TTR variants. With this...”
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4
Publicado em 2012
“..., do not seem to completely justify the amyloidogenic potential of different TTR variants. With this...”
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5
Publicado em 2019
“... was to assess UV-C radiation effect (13.44 W/m2) on microbiological decontamination and some quality...”
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7
Publicado em 2015
“... matter) or tended to decrease (organic matter, neutral detergent fiber, acid detergent fiber) linearly...”
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8
Publicado em 2000
“...Aiming to identify parameters of popcorn quality decreases, the effects of harvest and shelling...”
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Artigo
10
Publicado em 2018
“... technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour...”
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11
Publicado em 2018
“... in bakery products. This study aimed to evaluate the technological quality and the carotenoids content...”
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Artigo
13
Publicado em 2010
“... decrease vitamin C (vit C) content in vegetables. This paper presents the results of three field trials...”
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18
Publicado em 2011
“... of traditional urea, and two or three days later for urea with urease inhibitor. Ammonia loss was not always...”
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Artigo
19
Publicado em 2018
Assuntos: “...enzyme microorganism; quality attributes....”
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Tese
20
Publicado em 2015
“... and reducing post-harvest cost without a sensorial and nutritional quality loss. Preservation...”
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