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decrease chemical » increased chemical (Expand search), increases chemical (Expand search), decrease physical (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
chemical process » chemical processes (Expand search), chemical profile (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease sod » decrease std (Expand search), decrease food (Expand search), decrease of (Expand search)
sod decrease » soil decrease (Expand search), and decrease (Expand search), not decrease (Expand search)
decrease to » decrease toc (Expand search), decreased to (Expand search), decrease the (Expand search)
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“... phosphatase, a typical osteoclastic function marker, decreases after treatment, indicating a decrease...”
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3
“... ligature and then once daily for 11 days. The naive group had no manipulation. After this time-point, the...”
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“... to the action of the chemical carcinogen dimethylhydrazine (DMH). Three groups of 32 male Wistar rats...”
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Article
6
“... on fruit-eating bat A. lituratus. After seven days of exposure to two doses of DTM (0.02 and 0.04...”
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7
“... AP, and after 70 days, the ME groups were treated for 30 days. Glycaemia, insulinaemia, homeostatic model...”
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Article
8
“.... After this xylanase biobleaching the final chlorine dioxide consumption decrease in 10%, maintaining the...”
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9
“...During the maize and soybean cultivation process, water deficit occurs frequently and can reduce...”
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11
“...The combined sedimentation-chemical oxidation treatment of medium-stabilized landfill leachates has...”
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“... SODIS system. True color showed 100% removal efficiency after disinfection. For turbidity the achieved...”
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Bachelor thesis
14
“... polyphenols decrease during this process. The thermal processing of Madeira wines favours the development...”
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15
“... after 24 h exposure to RES, A-genotype PBMCs displayed a decrease in cell proliferation, whilst VV-cells...”
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Master thesis
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“... objective of this work was to analyze the variations in the chemical compounds of anchovy fillets that give...”
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