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decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), lesions decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease pro » decrease or (Expandir a busca), decrease treg (Expandir a busca), decrease in (Expandir a busca)
pro decrease » to decrease (Expandir a busca), or decrease (Expandir a busca), price decrease (Expandir a busca)
food effects » road effects (Expandir a busca), feed effects (Expandir a busca), load effects (Expandir a busca)
Mostrando 1 - 20 resultados de 168 para a busca '(( decrease skins decrease _ decrease ) OR ( decrease pro decrease food effects ))*', tempo de busca: 0,63s Refinar Resultados
1
Publicado em 2014
“.... There was a decrease of macro vesicular steatosis in the liver of animals fed the diet supplemented with...”
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5
Publicado em 2012
“... in the regulation of food intake, but also in controlling immunity and inflammation. It has been widely...”
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Artigo
6
Publicado em 2023
“... ink with a decrease of only 2.4% in conductivity. Moreover, adding liquid metal enables stretchability...”
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Artigo
8
Publicado em 2016
“... and non-host environments, and is especially important in food processing settings. Because cross...”
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9
Publicado em 2022
Assuntos: “...Ora-pro-nóbis, unconventional food plant, Pereskia aculeata Miller, bioactive compounds...”
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Dissertação
13
Publicado em 2020
“... prominence. Mineral chelating peptides have shown potential to be applied in food products so as to decrease...”
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Artigo
16
Publicado em 2021
“... food with a higher quality than its rival. We also analyse the effects of the difference of restaurants...”
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17
Publicado em 2022
“... effects of ora-pro-nobis flour on body composition, biochemical and molecular expression of genes...”
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Dissertação
20
por CAO,Sen
Publicado em 2022
“...Abstract We investigated the effects of melatonin (MT) treatment on the physiological quality and...”
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