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decrease statins » disease statins (Expandir a busca)
statins decrease » statins increase (Expandir a busca), strain decrease (Expandir a busca), taping decrease (Expandir a busca)
and processing » food processing (Expandir a busca)
decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
skins decrease » lesions decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease the (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 50 para a busca '(( decrease statins decrease and processing ) OR ( decrease of decrease skins decrease ))*', tempo de busca: 0,80s Refinar Resultados
1
Publicado em 2014
“... on peroxidation, plasma and hepatic lipid profiles of female rats, as well as quantification and characterization...”
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Artigo
5
Publicado em 2023
“...-friendly processing method to decompose the circuits into constituent elements and recover the conductive...”
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Artigo
7
Publicado em 2016
“... and non-host environments, and is especially important in food processing settings. Because cross...”
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9
Publicado em 2019
Assuntos: “...Image processing...”
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Dissertação
11
Publicado em 2014
“... glass/epoxy skins and balsa wood core were studied. Afterwards, the influence of the core...”
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Artigo
12
Publicado em 2022
“... 50% cornstarch (sample A 60:10:20:10) or 50% cornstarch and decrease oil percentual content (sample...”
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Dissertação
16
Publicado em 2012
“... times. On the contrary a decrease in colour and anthocyanin concentration was observed. Regarding...”
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Artigo
17
Publicado em 2023
“... and treatments. The optical properties of dark skins are known in the literature, but until now, there...”
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Tese
18
Publicado em 2021
“... and biodegradation of gelatin (G) and apatite (A)membranes from Nile tilapia. Adult male Swiss mice...”
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Artigo
19
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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