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decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease test » decreases pest (Expandir a busca), decrease their (Expandir a busca), decrease costs (Expandir a busca)
test process » testing process (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease test » decreases pest (Expandir a busca), decrease their (Expandir a busca), decrease costs (Expandir a busca)
test process » testing process (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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“... e comprimento das diferentes estruturas foram submetidos ao teste t de Student a 5,00% de probabilidade...”
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Artigo
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Viscosity of gums in vitro and their ability to reduce postprandial hyperglycemia in normal subjects
Assuntos:
“...glucose tolerance test...”Acessar documento
Artigo
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“... process, characterizing clinical findings of pathological changes during transition period. Mammary...”
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Artigo
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“... do uso dos recursos e transformações durante o processo fabril. Mais tarde com Ohno (1988), mostrou...”
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Dissertação
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“...Esta dissertação tem como objeto de pesquisa o processo assistencial das mulheres com gestação...”
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Dissertação
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“...: To analyze the impacts of social isolation during the COVID-19 pandemic on children's communication...”
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Artigo
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... delicacy with a salt content of 3 –6% and a pH greater than 5. This process has been applied to fish such...”Acessar documento
Dissertação
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