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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 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 fat » decrease at (Expandir a busca), decreased fas (Expandir a busca), decrease fear (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
fat during » fate during (Expandir a busca), meat during (Expandir a busca), mart during (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 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 fat » decrease at (Expandir a busca), decreased fas (Expandir a busca), decrease fear (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
fat during » fate during (Expandir a busca), meat during (Expandir a busca), mart during (Expandir a busca)
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“... of subclinical ketosis was 24% during the period. An ascendant curve of cholesterol and glucose was observed from...”
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“... the effect of the more common vinification steps on the fate of the mycotoxin during wine making...”
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“..., during which there is a series of differentiation and patterning events to restore the lost tissue...”
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“...) in the yellowness subcutaneous fat and myoglobin concentration, and a decrease in L* and a* values...”
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“... nervous system must be considered, since the decrease in cutaneous body temperature can have repercussions...”
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Eating habits of Brazilian athletes during the Coronavirus pandemic: 10.15343/0104-7809.202246064073
“...-to-eat foods during the Coronavirus pandemic (p<0.05), athletes did not increase their consumption...”Acessar documento
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“... in SOD activity detected during sevoflurane were not statistically significant (P > 0.05). During the...”
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“... content compared to other treatments (P < 0.05). Increasing the amount of SO used for beef back fat...”
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“...% humidity, 3.79% salts, and 0.28% organic matter, no fat, as described by the manufacturer) may explain the...”
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