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decrease statins » disease statins (Expand search)
statins decrease » statins increase (Expand search), skins decrease (Expand search), strain decrease (Expand search)
decrease their » decrease the (Expand search), increase their (Expand search), decreases the (Expand search)
their decrease » the decrease (Expand search), their disease (Expand search), the decreased (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
owing patterns » wing patterns (Expand search), growing patterns (Expand search), showing patterns (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)
Showing 1 - 16 results of 16 for search '(( decrease food decrease statins decrease ) OR ( decrease their decrease owing patterns ))*', query time: 0.94s Refine Results
1
Published 2013
“...The present study was carried out to evaluate the effect of statins associated with physical...”
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2
Published 2022
Subjects: “...Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology...”
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5
Published 2021
“... and the depletion of the body mercury pool have been taken to explain patterns such as the decrease...”
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6
Published 1997
“... also noted that the adjustments to the new patterns of competitiveness owing to the market opening...”
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Report
7
Published 2023
“... on soil microbial ecological processes. Therefore, we aimed to investigate the assembly patterns...”
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9
Published 2017
“... owing to the emission properties of RE ions, which render these materials suitable for use in color...”
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10
Published 2017
“... owing to the emission properties of RE ions, which render these materials suitable for use in color...”
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11
Published 2016
“... was observed in the photoluminescence (PL) spectra from 570 to 700 nm owing to the Eu3+ ions, with the...”
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16
Published 2013
“... on restriction of salt, sugar, fat and carbohydrates decrease, while nutritionists approached aspects of the food...”
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Master thesis
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