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decrease stored » decrease treg (Expandir a busca), decrease sod (Expandir a busca), decrease std (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
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“...The aim of this study was evaluated initial low oxygen stress (ILOS) and the interaction with...”
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Artigo
2
“... under stress. Land use effect on SOC labile pools and dynamics was more marked in the dry season. The...”
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Tese
3
“... intensity has increased under notill, management with the consequence of increasing the incidence of the...”
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Artigo
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“... to proliferate under most conditions tested, reaching high titers throughout the experimental period...”
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Artigo
7
“... quality and efficiency of seed treatment in beans stored under the following treatments: dried leaves and...”
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8
“... (30±5 ºC, 56±6% RH) and cold chamber (10±2 ºC, 74±4% RH) for up to 420 days. Recently harvested seeds and the ones stored...”
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Artigo
9
“... physicochemical characteristics of hazelnuts, both in shelled and unshelled (kernel) fruits when stored under...”
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10
“... present study was approved by the ethics committee under protocol number 09326942/2021. For the extract...”
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Dissertação
11
“... is stored as phytic acid or phytate. Phytate is the main storage form of phosphorus in vegetables but is not...”
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Artigo
12
“...-1-carboxylate synthase (ACCS) activity. The lag period for ethylene production decreases as temperature...”
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Artigo
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“... tilapia stored under refrigeration for 15 days. The use of mechanical spiking and anaesthesia with the...”
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Tese
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“... in frozen fish. Fish products are usually stored under refrigeration or frozen to maintain their quality and...”
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Dissertação
17
“... relative to harvest, but no differences were detected between pears stored under air or any of the...”
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Artigo
18
“... of Brassavola tuberculata Hook. Seed samples were dried for 14 days and stored for 0, 30, 60 and 90 days under...”
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Artigo
19
“... protection against light. Thus the aim of this experiment was to verify the degradation of olive oil under...”
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Trabalho de conclusão de curso
20
“... evolution of the physicochemical and sensory qualities of sweet cherries (Prunus avium (L.) cv. Satin) under...”
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Artigo