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decrease break » decreases breast (Expand search), decreases areas (Expand search), decrease treg (Expand search)
break decrease » urea decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
2 processing » l2 processing (Expand search), at processing (Expand search), and processing (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease 2 » decrease _ (Expand search), decrease β (Expand search), decreased 25 (Expand search)
decrease break » decreases breast (Expand search), decreases areas (Expand search), decrease treg (Expand search)
break decrease » urea decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
2 processing » l2 processing (Expand search), at processing (Expand search), and processing (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease 2 » decrease _ (Expand search), decrease β (Expand search), decreased 25 (Expand search)
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Subjects:
“... number of deaths and the number of people affected and substantially decrease the direct economic losses...”
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Master thesis
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“... in a suitable host microorganism, such as Escherichia coli [3], while the general downstream processing...”
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“...This work assesses the feasibility of processing CuFe1-xNixO2 (x = 0, 0.02) using the Laser...”
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Article
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“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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Article
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“...Cassava is a food containing linamarin and lotaustralin, which are cyanogenic glycosides (CG) that...”
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Article
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“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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Article
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“... a significant decrease in the percentage of impurity during the processing phases. The product left in the first...”
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Article
20
“... current, causing hardness to decrease from 702 – 526 HV0.5. Wear mass loss rate increased by up to 41.7...”
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Article