Search alternatives:
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
during process » curing process (Expand search), pouring process (Expand search), hiring process (Expand search)
decrease pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
pain decrease » can decrease (Expand search), strain decrease (Expand search), taping decrease (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 during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
during process » curing process (Expand search), pouring process (Expand search), hiring process (Expand search)
decrease pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
pain decrease » can decrease (Expand search), strain decrease (Expand search), taping decrease (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)
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Subjects:
“...The addition of conjugated linoleic acid (CLA) during in vitro maturation (IVM) decreases the...”
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Master thesis
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“... sugar and lipid degradation pattern during the germination of atemoya seeds (Annona x atemoya Mabb...”
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Article
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“... compartments. Ageing can be attributed to the significant decrease of oligosaccharides and the increase...”
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Article
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“... of BB, during a 6-month period. The pH of fresh BB, 3.7, increased with F, OD, and FD preservation methods and...”
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“... térmico sobre as propriedades de painéis aglomerados produzidos com bagaço de cana-de-açúcar...”
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Master thesis
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“... de seca. Neste trabalho, buscou-se caracterizar o perfil de lipídeos totais e a lipoperoxidação tecidual...”
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Bachelor thesis
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