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decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
strain decrease » brain decreases (Expandir a busca), strains increases (Expandir a busca), stress decreases (Expandir a busca)
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (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), _ decrease (Expandir a busca)
their being » their bearing (Expandir a busca), their buying (Expandir a busca), their aging (Expandir a busca)
Mostrando 1 - 20 resultados de 209 para a busca '(( decrease strain decrease to decrease ) OR ( decrease of decrease their being ))~', tempo de busca: 0,85s Refinar Resultados
1
Publicado em 2005
“... and ethanol production in comparison to the commercial strain Lalvin QA23, Saccharomyces cerevisiae...”
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3
Publicado em 2013
“..., strain F11 concomitantly removed each target antibiotic but a decrease on the biodegradability of FQs was...”
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4
Publicado em 2020
“... increase in strain rate caused non-uniform recovery in the β field and a more intense refinement...”
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Tese
6
Publicado em 2024
“... 25% (3.75 × 109 OBs/L−1) caused a population decrease in the growth of the species in both Bt and non...”
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Artigo
12
Publicado em 2011
“... periods. Chestnuts are a seasonal product, being Portugal the fourth country in terms of worldwide...”
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14
Publicado em 2009
“... to decrease volatile acidity from spoiled wines, and on possible changes in the wine aroma during such...”
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15
Publicado em 2020
“... protease production by the strain Rhodotorula mucilaginosa CBMAI 1528, previously isolated from the...”
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Artigo
16
por Conim, A
Publicado em 2012
“... to vanadium pentoxide presence in the culture medium. Cells of UE-ME3, a wine wild-type strain from Alentejo...”
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Artigo
17
Publicado em 1999
“..., besides being resistant to the pasteurisation treatment conditions normally applied to acidic fruit...”
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