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decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
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decrease urea » decrease treg (Expandir a busca), decrease burden (Expandir a busca), decreases areas (Expandir a busca)
urea decrease » the decrease (Expandir a busca), or decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food pattern » food patterns (Expandir a busca), and pattern (Expandir a busca)
Mostrando 1 - 20 resultados de 502 para a busca '(( decrease during decrease urea decrease ) OR ( decrease after decrease food pattern ))*', tempo de busca: 0,71s Refinar Resultados
3
Publicado em 2011
“...), cholesterol, glucose, total protein, urea and triglycerides were analyzed in blood samples. Cut-off points...”
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Artigo
4
Publicado em 2011
“...), albumina, AST, ß-hidroxibutirato (BHB), colesterol, glicose, proteína total, uréia e triglicerídeos...”
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Artigo
5
Publicado em 2011
“...Ammonia volatilization is an important process of N loss which decreases the use efficiency...”
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Artigo
7
Publicado em 2017
“... appeared to develop a healthier dietary pattern by 6 mo after RYGB. These results show that a healthier...”
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Artigo
11
Publicado em 2012
“... (A) 40%, (B) 20%, or (C) 10% of the snake body mass. Groups were monitored for five days before and after food intake and the activity...”
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Artigo
12
Publicado em 2012
“... (A) 40%, (B) 20%, or (C) 10% of the snake body mass. Groups were monitored for five days before and after food intake and the activity...”
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Artigo
13
Publicado em 2012
“... (A) 40%, (B) 20%, or (C) 10% of the snake body mass. Groups were monitored for five days before and after food intake and the activity...”
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Artigo
14
Publicado em 2014
“...The objective of this research was to investigate the combination of glycerol with urea in the diet...”
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Tese
15
Publicado em 2015
“... production. The protein is incorporated in two forms: a) as a powder, during the blending process of wood...”
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Livro
19
Publicado em 2023
“...), maturation with the addition of 1% urea, and maturation with 1% copper sulfate. During the research, it was...”
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