Buscas alternativas:
decrease ligand » decrease and (Expandir a busca), decrease lipid (Expandir a busca), decrease lodging (Expandir a busca)
meat processing » post processing (Expandir a busca)
ligand decrease » and decrease (Expandir a busca), ligand release (Expandir a busca), ligands increased (Expandir a busca)
decrease rate » decreased rate (Expandir a busca), decreases rate (Expandir a busca), increase rate (Expandir a busca)
rate decrease » rats decreases (Expandir a busca), rate increase (Expandir a busca), to decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease fear (Expandir a busca), decreased metal (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » that decrease (Expandir a busca), and decrease (Expandir a busca), not decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 306 para a busca '(( decrease rate decrease meat processing ) OR ( decrease at decrease ligand decrease ))*', tempo de busca: 0,92s Refinar Resultados
1
por Zhao,Qian
Publicado em 2018
“... oligodeoxynucleotide (CpG ODNs), and CD40 ligand (CD40L) can decrease ligature-induced periodontal inflammation and...”
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Artigo
2
Publicado em 2022
“... oligodeoxynucleotide (CpG ODNs), and CD40 ligand (CD40L) can decrease ligature-induced periodontal inflammation and...”
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Artigo
3
Publicado em 2015
“.... Immunohistochemistry revealed down-regulation of nuclear factor-kappaB receptor/nuclear factor- kappaB ligand (RANK...”
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Artigo
4
Publicado em 2021
“...-inducing ligand (TRAIL) were detected by ELISA. High mobility group box 1 (HMGB1) was determined by qPCR...”
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Artigo
10
Publicado em 2020
Assuntos: “...Axial ligand effects...”
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Artigo
12
Publicado em 2021
“... disorders. We investigated the effects of the high ligand-independent activity of the ghrelin receptor GHS...”
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Artigo
19
Publicado em 2005
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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Artigo
20
Publicado em 2015
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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