Buscas alternativas:
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
seed » seer (Expandir a busca), seek (Expandir a busca), seen (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
seed » seer (Expandir a busca), seek (Expandir a busca), seen (Expandir a busca)
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“... of NaCl (0, 30, 60, 90, 120, or 150 mM), and maintained there during the initial growth stage; and...”
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“... (0, 30, 60, 90, 120, or 150 mM), and maintained there during the initial growth stage; and, in another experiment, the...”
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“...Seed imbibitions is the first stage of the germination process and is characterized by the...”
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“...Seed imbibitions is the first stage of the germination process and is characterized by the...”
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“...Abstract Seed dormancy may decrease during storage and some environmental conditions may accelerate...”
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“...Seed dormancy may decrease during storage and some environmental conditions may accelerate this...”
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“...% (S-I), 25% (S-II), or 37.5% (S-III) crushed SS during the experimental period. Safflower seed intake was distributed...”
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“... at pH 7.5. Seeds were analyzed during germinaton and showed a decrease in lipoxygenase specific activity with time...”
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“... by nettle seed flour and a nettle seed phenolic extract, before, during and after thermal processing (baking...”
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“...ABSTRACT Maintaining seed quality during storage is a fundamental premise for production efficiency...”
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