Buscas alternativas:
statins increase » statins decrease (Expandir a busca), strains increases (Expandir a busca), status increases (Expandir a busca)
decrease statins » disease statins (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease with (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
of processing » and processing (Expandir a busca), of process (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
statins increase » statins decrease (Expandir a busca), strains increases (Expandir a busca), status increases (Expandir a busca)
decrease statins » disease statins (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease with (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
of processing » and processing (Expandir a busca), of process (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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“... most planted species in the world. However, recent years have seen a decrease in the consumption...”
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Artigo
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“... planted species in the world. However, recent years have seen a decrease in the consumption of beans...”
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COMPARATIVE ANALYSIS OF THE USE OF STATINS AND NICOTINIC ACID IN THE TREATMENT OF METABOLIC SYNDROME
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“...Metabolic syndrome, Statins, Nicotinic acid...”Acessar documento
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“... (n = 132, 25 sarcopenic), the use of statins was inversely associated with sarcopenia (OR = 0.03...”
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“...) cholesterol, apolipoprotein (Apo) B, and triglycerides and to increase levels of high-density lipoprotein (HDL...”
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“.... Phenolic induction by wounding is a known response contributing to increase products phenolic content. Heat...”
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“.... Phenolic induction by wounding is a known response contributing to increase products phenolic content. Heat...”
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