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during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (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 at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
their step » their steps (Expandir a busca), their sex (Expandir a busca), their stay (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (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 at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
their step » their steps (Expandir a busca), their sex (Expandir a busca), their stay (Expandir a busca)
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“... sintered at 650 ºC/30 min. In some samples a second sintering step at 1000 ºC during 30 minutes was also...”
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Artigo
3
Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
“... bacteria may be introduced in luncheon meat during the slicing and packaging at supermarkets. Our data are...”Acessar documento
Artigo
4
“... proteins were affected by salting/smoking treatment and the additional freezing step can result in decrease...”
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5
“... step. After the nutritional audit to the process and to evaluate nutritional quality during storage...”
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“... experimental values. The limiting step in the mass transfer process during hydration corresponds to water...”
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Artigo
8
“... the yolk of commercial chicken eggs and purified by two-step precipitation methodology. Their...”
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“... step after extraction. Although microscrews can be implanted close to the extraction site in order...”
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Artigo
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“... hemodynamic changes using the near-infrared spectroscopy system during exercise. This review considered...”
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“... hemodynamic changes using the near-infrared spectroscopy system during exercise. This review considered...”
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“... of all the challenges and bottlenecks faced during the production of plasmid DNA (pDNA). The design...”
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“...Here we compare cell physiology and domoic acid (DA) production for two strains of the diatom...”
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Artigo
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“... typically collected during EIA (both spatial and temporal) into an unified approach. Additionally, the...”
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“... capacity. The potential benefit of aerobic training on physical capacity has been recognized. The exercise...”
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