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decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
taping decrease » training decreases (Expandir a busca)
decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
faster decrease » rate decrease (Expandir a busca)
decreases food » decreases blood (Expandir a busca), decreases and (Expandir a busca)
not decreases » not decrease (Expandir a busca), not decreased (Expandir a busca), nfoh decreases (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
food object » good object (Expandir a busca), ood object (Expandir a busca), fuld object (Expandir a busca)
Mostrando 1 - 20 resultados de 71 para a busca '(( decrease taping decrease faster decrease ) OR ( decrease not decreases food object ))*', tempo de busca: 0,78s Refinar Resultados
3
Publicado em 2023
“... third-largest food legume produced worldwide, chickpea is mainly cultivated in developing countries...”
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Artigo de conferência
7
Publicado em 2017
“... beverages and their contribution to blood antioxidant activity are not completely known. To explore the...”
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Artigo de conferência
8
Publicado em 2015
“... environmental conditions for laying hens and causing decrease in food intake and physical activities, as well...”
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Artigo de conferência
9
Publicado em 2010
“...O objectivo deste trabalho foi estudar as performances produtivas e o comportamento de coelhos...”
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Dissertação
14
Publicado em 2014
“...The growing demand for traditional food products is associated with health and nutritional concerns...”
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Artigo de conferência
16
Publicado em 2014
“... heterogeneity and amount of food and structural niches 2) The arboreal ants FR decreases with increasing...”
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Dissertação
17
Publicado em 2018
“... showed evident clinical improvement, 1 moderately and 1 not (10-19, 3 and 1 respectively decrease...”
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Artigo de conferência
20
Publicado em 2018
“... approach, evaluating the relationship between subjects and the object of study, and quantifying food and...”
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