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quality processes » quality properties (Expandir a busca), quality practices (Expandir a busca), family processes (Expandir a busca)
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decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 2.550 para a busca '(( decrease in decrease quality processes ) OR ( decrease lipid decrease during decrease ))*', tempo de busca: 0,97s Refinar Resultados
3
Publicado em 2012
“...: Spontaneously hypertensive neonate rats (18/group) were treated with monosodium glutamate (MetS) during 9 days...”
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6
Publicado em 2019
Assuntos: “...The addition of conjugated linoleic acid (CLA) during in vitro maturation (IVM) decreases the...”
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Dissertação
7
Publicado em 2019
“...Climate change threatens freshwater fish by severely modifying water quality and hydrological...”
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8
Publicado em 2016
“...Although predators and floral herbivores can potentially decrease plant fitness by changing...”
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9
Publicado em 2012
“... at C/N > 64 a rapid decrease in lipid synthetic rate and/or incomplete glucose utilization occurred. Glucose and...”
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17
Publicado em 2008
“...The design of alternative strategies for water and ecological quality protection at the Lake Verde...”
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18
Publicado em 2010
“... compartments. Ageing can be attributed to the significant decrease of oligosaccharides and the increase...”
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19
Publicado em 2012
“... in the constituents of lipid and glucose metabolism of buffaloes. One hundred forty-seven samples...”
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20
Publicado em 2010
“... compartments. Ageing can be attributed to the significant decrease of oligosaccharides and the increase...”
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