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decrease urea » decrease treg (Expand search), decrease burden (Expand search), decreases areas (Expand search)
urea decrease » the decrease (Expand search), or decrease (Expand search)
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of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
quality processing » quality processes (Expand search), quality process (Expand search), dairy processing (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (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 of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
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“... (lime-yellow pea (2018)] and velvet bean (2019), N sources (conventional urea and controlled-release...”
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“...)] and velvet bean (2019), N sources (conventional urea and controlled-release urea) and N doses (70, 100...”
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“...), cholesterol, glucose, total protein, urea and triglycerides were analyzed in blood samples. Cut-off points...”
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“...), albumina, AST, ß-hidroxibutirato (BHB), colesterol, glicose, proteína total, uréia e triglicerídeos...”
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“... V30M-TTR, monitoring changes in intrinsic tryptophan fluorescence at different urea and protein...”
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“... V30M-TTR, monitoring changes in intrinsic tryptophan fluorescence at different urea and protein...”
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“...Aiming to identify parameters of popcorn quality decreases, the effects of harvest and shelling...”
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“... matter) or tended to decrease (organic matter, neutral detergent fiber, acid detergent fiber) linearly...”
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“... technological quality of dry bean grains processing. In this article industrial processing concepts and features...”
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“... and reducing post-harvest cost without a sensorial and nutritional quality loss. Preservation...”
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“... technological quality of dry bean grains processing. In this article industrial processing concepts and features...”
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