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Mostrando 1 - 20 resultados de 3.695 para a busca '(( decrease rate decrease will decrease ) OR ( decrease food decrease in effect ))*', tempo de busca: 0,74s Refinar Resultados
1
Publicado em 2011
“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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Artigo
4
Publicado em 2015
“...The presence of mycotoxins in foodstuff is a matter of concern for food safety. Wines can also...”
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5
Publicado em 1999
“... factor decreases when x increases (at approximately the same rate irrespective of the value taken by the...”
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Artigo
6
Publicado em 2021
“... will be exposed to a diversity of environments and management practices. Sowing times and population...”
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Artigo
7
Publicado em 2021
“... for agroecological agriculture is needed because the plants will be exposed to a diversity of environments and...”
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Artigo
8
Publicado em 2022
“... decomposition will decrease. These impacts will possibly alter nutrient cycles in aquatic food webs that depend...”
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Artigo
9
Publicado em 2018
“...-term exposure to high CO2 will decrease the resilience of Phymatolithon lusitanicum. Our results also...”
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Artigo
10
Publicado em 2021
“... with a high vulnerability to roadkills, can have a strong effect on population structure. Moreover...”
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Artigo de conferência
11
Publicado em 2019
“... of disease progression. This study investigated the effect of synbiotic meal on uremic toxins...”
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Artigo
13
Publicado em 2017
“... a decrease in oxygen consumption of 37% associated with an 85% increase in ventilation rate. Octopine levels...”
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Artigo
14
Publicado em 2018
“...Objective: This study evaluated the effect of a protein, the isolated Trypsin Inhibitor (TTI) from...”
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Artigo
16
Publicado em 2009
“... the nutritional effect on bone and cartilage development. To better understand the effect of diet...”
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17
Publicado em 2020
“...), while accounting for the effect of dyke constructions. We focus on the Long Xuyen Quadrangle (LXQ...”
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Artigo
20
Publicado em 2021
“...), degradation rate coefficient, release in food simulants and protective effect on oxidation of vitamin...”
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