Buscas alternativas:
decrease honey » increased honey (Expandir a busca), decreased bone (Expandir a busca), decreases bone (Expandir a busca)
decrease not » decrease akt (Expandir a busca), decrease at (Expandir a busca), decrease on (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), to decrease (Expandir a busca), of decree (Expandir a busca)
decrease honey » increased honey (Expandir a busca), decreased bone (Expandir a busca), decreases bone (Expandir a busca)
decrease not » decrease akt (Expandir a busca), decrease at (Expandir a busca), decrease on (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), to decrease (Expandir a busca), of decree (Expandir a busca)
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“... of pesticide application in intensive production systems to decrease the risk of exposure for honey bees....”
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Artigo
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“... associated with exposure to agrochemicals. Chapter 1 (The honey bee gut microbiome: a review from the...”
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Tese
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“... associated with exposure to agrochemicals. Chapter 1 (The honey bee gut microbiome: a review from the...”
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Tese
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“... associated with exposure to agrochemicals. Chapter 1 (The honey bee gut microbiome: a review from the...”
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Tese
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“... notou-se em uma redução na viscosidade, conteúdo de sacarose, ácido cítrico, ácidos fenólicos...”
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Tese
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“... antioxidant activity for DPPH • scavenging and β-carotene/linoleic acid system. It was not found the presence...”
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Dissertação
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“... wheat dough and on technology and nutritional biscuit quality. The effect of replacing part of the wheat...”
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Dissertação