Buscas alternativas:
fruit processing » post processing (Expandir a busca), meat processing (Expandir a busca), event processing (Expandir a busca)
decrease ligand » decrease lipid (Expandir a busca), decrease lodging (Expandir a busca), decrease oxidant (Expandir a busca)
ligand decrease » ligand release (Expandir a busca), ligands increased (Expandir a busca)
decrease fruit » increase fruit (Expandir a busca), increases fruit (Expandir a busca), disease fruit (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease of » decrease in (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 730 para a busca '(( decrease of decrease fruit processing ) OR ( decrease and decrease ligand decrease ))*', tempo de busca: 0,79s Refinar Resultados
1
por Zhao,Qian
Publicado em 2018
“... oligodeoxynucleotide (CpG ODNs), and CD40 ligand (CD40L) can decrease ligature-induced periodontal inflammation and...”
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2
Publicado em 2022
“... oligodeoxynucleotide (CpG ODNs), and CD40 ligand (CD40L) can decrease ligature-induced periodontal inflammation and...”
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4
Publicado em 2015
“... given 1, 3, and 5 mg/kg/day of telmisartan orally for 3 days before induction of UC. The same doses were...”
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5
Publicado em 2021
“...This study evaluated the impact of vitamin D on Human Umbilical Vein Endothelial Cells (HUVEC) and...”
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12
Publicado em 2015
“..., since a slight decrease was registered between fresh and dehydrated fruit....”
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17
por Dey, A
Publicado em 2004
“... contributions from the í2Ssulfide, í3Ssulfide, and Sthiolate ligands. The average ligand-metal bond covalencies...”
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18
Publicado em 2019
“... by improper handling of the fruit during harvest, storage, processing and transportation. The compression...”
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19
Publicado em 2021
“... processing time to achieve the same moisture content decreases, due to the increase in water diffusivity...”
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