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between properties » between parties (Expandir a busca)
decrease between » increase between (Expandir a busca), decree between (Expandir a busca), disease between (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decreased to (Expandir a busca), decrease on (Expandir a busca)
toc decrease » to decrease (Expandir a busca), not decrease (Expandir a busca), of decrease (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
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Thickness dependence of the room-temperature ethanol sensor properties of Cu2O polycrystalline films
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“...thickness decreases...”Acessar documento (1)
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Artigo
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“... between groups values, we found a significant decrease of Ri within the STZ group when exposed...”
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“... decrease as the temperature diminishes. Besides, the block size enlargement produce a deterioration of the...”
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“... MgO-0.025CTAB sample, there was a decrease in oxygen occupancy from 94% to 82% in the unit cell...”
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“... MgO-0.025CTAB sample, there was a decrease in oxygen occupancy from 94% to 82% in the unit cell...”
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Interaction between carotenoids and the intestinal microbiota and its impact on functinal properties
“.... To better understand the possible interaction between carotenoids and the intestinal microbiota, three...”Acessar documento
Dissertação
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“...The relationship between the dielectric properties (dielectric constant, epsilon', and loss factor...”
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“...The relationship between the dielectric properties (dielectric constant, ε′, and loss factor...”
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“... a column of the Periodic Table and compensate for the decrease in the force constants, which explains the...”
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“... or alter the properties of food. This work evaluated the influence on the antioxidant activity of boiling...”
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