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decrease skins » increase skin (Expandir a busca), decrease owing (Expandir a busca), decrease its (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), soil decrease (Expandir a busca), lesions decrease (Expandir a busca)
pro processing » fpso processing (Expandir a busca), agro processing (Expandir a busca), co processing (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease at (Expandir a busca), decrease akt (Expandir a busca)
not increase » and increase (Expandir a busca), an increase (Expandir a busca)
increase pro » increased pro (Expandir a busca), increase crop (Expandir a busca), increase ceo (Expandir a busca)
in decrease » in decreased (Expandir a busca), and decrease (Expandir a busca), can decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 87 para a busca '(( decrease skins decrease in decrease ) OR ( decrease not increase pro processing ))*', tempo de busca: 0,76s 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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Artigo
5
Publicado em 2015
“... administration increases the pro-BDNF/totalBDNF ratio and decreases the tPA levels in animals, suggesting that...”
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Artigo
6
Publicado em 2023
“...-friendly processing method to decompose the circuits into constituent elements and recover the conductive...”
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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 2016
“... sensory processing and learning while preventing pro-active interference when task demands are high...”
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Artigo
12
Publicado em 2023
Assuntos: “...Processing...”
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Trabalho de conclusão de curso
14
Publicado em 2022
“... blue shark (Prionace glauca) skins were studied as ingredients to develop new foods that proactively...”
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Dissertação
17
Publicado em 2023
“... different phototypes. The absorption coefficient and effective attenuation increase with the decrease of ITA...”
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Tese
18
Publicado em 2012
“... years, in which a decrease in the quality parameters in grape skins is presumably related to high...”
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Artigo
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