Buscas alternativas:
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)
age processing » mage processing (Expandir a busca), image processing (Expandir a busca), agate processing (Expandir a busca)
decrease break » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease treg (Expandir a busca)
break decrease » urea decrease (Expandir a busca)
decrease age » decrease the (Expandir a busca), decrease and (Expandir a busca), decrease akt (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
Mostrando 1 - 20 resultados de 259 para a busca '(( decrease lipid decrease age processing ) OR ( decrease or decrease break decrease ))*', tempo de busca: 0,93s Refinar Resultados
2
Publicado em 2012
“... to an intravenous nicotine self-administration protocol. The break point during a progressive ratio schedule and...”
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Artigo
3
Publicado em 2017
Assuntos: “...Dam Break Flow...”
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Dissertação
5
Publicado em 2014
Assuntos: “...chillings requirement; break dormancy; break buds; fruit set; dormancy...”
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Artigo
8
Publicado em 2010
“... of a Late Paleozoic mountain range and the coeval development of basins during Pangea break-up in SW Iberia...”
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Artigo de conferência
15
Publicado em 2020
“... and elongation at break. This plasticizing effect of carotenoids was also observed in Dynamic...”
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Artigo
16
Publicado em 2017
“... price-rent index, unit root test with an instrument that allows structural break with trend (Innovation...”
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Artigo
18
Publicado em 2022
“... a decrease in elongation at break, with the addition of sepiolite, were also observed. However, for the TEMPO...”
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Artigo
19
Publicado em 2022
“... a decrease in elongation at break, with the addition of sepiolite, were also observed. However, for the TEMPO...”
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Artigo
20
Publicado em 2020
“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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Artigo
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