Buscas alternativas:
decrease structural » delineate structural (Expandir a busca), decrease striatal (Expandir a busca), reuse structural (Expandir a busca)
structural process » structural properties (Expandir a busca)
decrease skins » increase skin (Expandir a busca), decrease owing (Expandir a busca), decrease its (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), lesions decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease structural » delineate structural (Expandir a busca), decrease striatal (Expandir a busca), reuse structural (Expandir a busca)
structural process » structural properties (Expandir a busca)
decrease skins » increase skin (Expandir a busca), decrease owing (Expandir a busca), decrease its (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), lesions decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow 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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“.... There was a decrease of macro vesicular steatosis in the liver of animals fed the diet supplemented with...”
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Artigo
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“... ink with a decrease of only 2.4% in conductivity. Moreover, adding liquid metal enables stretchability...”
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Artigo
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“... death (PCD) process that is inhibited by cycloheximide, is accompanied by structural and biochemical...”
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Artigo
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“... and non-host environments, and is especially important in food processing settings. Because cross...”
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Assuntos:
“...Processamento Tecnológico de Alimentos; Microbiologia de Alimentos...”
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Artigo
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“... also positive aroma notes without changing wine typicity. The preservation process is explained by the...”
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“... photooxidation process caused a decrease in the pH value, swelling power, and pasting properties. Photooxidation...”
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“... structural and functional properties of the individualized domains of CelE2. Thermostability analysis...”
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Artigo
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“..., which can change their physical-chemical characteristics and decrease shelf life, and cause infection...”
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Dissertação
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