Buscas alternativas:
whey processing » query processing (Expandir a busca), by processing (Expandir a busca), fishery processing (Expandir a busca)
decrease ligand » decrease and (Expandir a busca), decrease lipid (Expandir a busca), decrease lodging (Expandir a busca)
ligand decrease » and decrease (Expandir a busca), ligand release (Expandir a busca), ligands increased (Expandir a busca)
decrease whey » decrease when (Expandir a busca), decrease the (Expandir a busca), decrease theory (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 517 para a busca '(( decrease in decrease whey processing ) OR ( decrease of decrease ligand decrease ))*', tempo de busca: 0,71s Refinar Resultados
1
Publicado em 2022
“... oligodeoxynucleotide (CpG ODNs), and CD40 ligand (CD40L) can decrease ligature-induced periodontal inflammation and...”
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Artigo
2
por Zhao,Qian
Publicado em 2018
“... oligodeoxynucleotide (CpG ODNs), and CD40 ligand (CD40L) can decrease ligature-induced periodontal inflammation and...”
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Artigo
3
Publicado em 2015
“.... Immunohistochemistry revealed down-regulation of nuclear factor-kappaB receptor/nuclear factor- kappaB ligand (RANK...”
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Artigo
4
Publicado em 2013
“... receptor activator of NF-κB ligand (RANKL)/receptor activator of NF-κB (RANK)/osteoprotegerin (OPG) pathway...”
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Artigo
5
Publicado em 2021
“...-inducing ligand (TRAIL) were detected by ELISA. High mobility group box 1 (HMGB1) was determined by qPCR...”
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Artigo
15
Publicado em 2008
“... à sua elevada especificidade, no entanto, os custos elevados das macromoléculas utilizadas como ligandos, limita...”
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Dissertação
16
Publicado em 2018
Assuntos: “...Receptor activator of nuclear factor -κ B ligand...”
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Artigo
19
Publicado em 2021
“... disorders. We investigated the effects of the high ligand-independent activity of the ghrelin receptor GHS...”
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Artigo
20
Publicado em 2004
“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
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Artigo
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