Search alternatives:
time processing » the processing (Expand search), image processing (Expand search), pre processing (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease time » decreased time (Expand search), decrease the (Expand search), decrease stigma (Expand search)
decrease urea » decrease treg (Expand search), decrease burden (Expand search), decreases areas (Expand search)
urea decrease » the decrease (Expand search), or decrease (Expand search)
decrease il » decreased il (Expand search), decrease in (Expand search), decrease hiv (Expand search)
il decrease » l decrease (Expand search), will decrease (Expand search), oil decreases (Expand search)
time processing » the processing (Expand search), image processing (Expand search), pre processing (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease time » decreased time (Expand search), decrease the (Expand search), decrease stigma (Expand search)
decrease urea » decrease treg (Expand search), decrease burden (Expand search), decreases areas (Expand search)
urea decrease » the decrease (Expand search), or decrease (Expand search)
decrease il » decreased il (Expand search), decrease in (Expand search), decrease hiv (Expand search)
il decrease » l decrease (Expand search), will decrease (Expand search), oil decreases (Expand search)
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“... and in the gastric corpus (p <0.05). Patients who used Proton Pump Inhibitors (PPI) showed a decrease...”
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Doctoral thesis
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“...-α and IL-10 concentration and a marked decrease on urea concentration of urea. The physical domain has...”
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Doctoral thesis
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“... processing. The instrumental color, pH, residual nitrite content, antioxidant activity, lipid oxidation index...”
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Master thesis
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“... in the number of frying times caused a polyunsaturated fatty acids decrease and, therefore...”
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Master thesis