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decrease lodging » decrease owing (Expandir a busca), decrease during (Expandir a busca), decrease walking (Expandir a busca)
lodging decrease » logging decreases (Expandir a busca), loading decreased (Expandir a busca), craving decrease (Expandir a busca)
decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
taping decrease » statins decrease (Expandir a busca), training decreases (Expandir a busca), rapidly decrease (Expandir a busca)
decrease oat » decrease at (Expandir a busca), decrease of (Expandir a busca), decrease akt (Expandir a busca)
oat effects » out effects (Expandir a busca), salt effects (Expandir a busca), what effects (Expandir a busca)
Mostrando 1 - 20 resultados de 58 para a busca '(( decrease lodging decrease taping decrease ) OR ( decrease _ decrease oat effects ))*', tempo de busca: 0,99s Refinar Resultados
1
Publicado em 2012
“... G for GE, and a decrease in immunoglobulin G if compared to GP. Oat brain supplementation induced positive...”
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4
Publicado em 2024
“... oat seedlings subjected to water and saline stress at different temperatures. The experiment was...”
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Artigo
10
Publicado em 2001
“... biomass and decrease in soil basal respiration, therefore displaying evident long-term effects on the...”
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11
Publicado em 2001
“... biomass and decrease in soil basal respiration, therefore displaying evident long-term effects on the...”
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12
Publicado em 2022
“... cattle grazing in a winter pasture of oat + ryegrass during the winter and soybean cropping during the...”
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14
Publicado em 1997
“... established before com seeding (com seeding on whole oats plant straw, oat roots, oat shoots, and bare soil...”
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Artigo
18
Publicado em 2001
“... de stress, bem como o efeito deste metal na actividade de enzimas envolvidas no seu metabolismo: P5Cr, OAT...”
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Dissertação
19
Publicado em 2011
“... under yield and chemical composition of black oat shoot. The experiment was carried out in no-tillage...”
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Artigo
20
Publicado em 2021
“... a maximization of the sensorial properties and then evaluate the effects of the unconventional flours (rice, oat...”
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