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protein processing » protein protein (Expandir a busca), grain processing (Expandir a busca)
decreases protein » increases protein (Expandir a busca), decreases brown (Expandir a busca), decreases pain (Expandir a busca)
decrease loss » decrease costs (Expandir a busca), decrease low (Expandir a busca), decrease blood (Expandir a busca)
loss decrease » loss decreases (Expandir a busca), to decrease (Expandir a busca), not decrease (Expandir a busca)
decrease cell » decreases cell (Expandir a busca)
cell decrease » cells decrease (Expandir a busca), cells decreases (Expandir a busca), will decrease (Expandir a busca)
to decreases » to decrease (Expandir a busca), to decreased (Expandir a busca), co2 decreases (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
Mostrando 1 - 20 resultados de 1.679 para a busca '(( decrease to decreases protein processing ) OR ( decrease loss decrease cell decrease ))*', tempo de busca: 0,89s Refinar Resultados
2
por Zhao,Qian
Publicado em 2018
“...9 KO mice, CpG significantly induced B cell proliferation, increased IL-10 mRNA expression and protein...”
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3
Publicado em 2022
“...9 KO mice, CpG significantly induced B cell proliferation, increased IL-10 mRNA expression and protein...”
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4
Publicado em 2015
“...-renewal and early cell fate commitment of embryonic stem cells (ESC). While overexpression of the...”
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Artigo
9
Publicado em 2020
Assuntos: “...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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14
Publicado em 2017
“... in this ECM protein, thus making these receptors key targets for cell migration studies. Here...”
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Artigo
18
Publicado em 2011
“... at the pre-rRNA processing level with a decrease of the 34S pre-rRNA concentration and an increase of the...”
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Artigo
19
Publicado em 2018
“... pigment epithelium (RPE) and loss of photoreceptors. Growing evidence has demonstrated that reactive...”
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Artigo
20
Publicado em 1980
Assuntos: “...sausage (canned), moisture/protein ratio...”
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