“..., decreases as the soil pH increases due to the higher sorption of B on soil solid surfaces. The objective...”
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“... concentration of B in the soil solution, which, in turn, decreases as the soil pH increases due to the higher...”
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“...This study investigated the effects of consumption of wheat-durum pasta added of Bifidobacterium...”
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Assuntos: “...Ores (Decrease)...”
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“... or alumina forming alloys improves the high temperature oxidation resistance. Traditionally, these elements...”
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“... added). The pharmacokinetic parameters of erythropoietin were estimated and the following parameters...”
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“... H9c2 cardiomyoblast cells. Materials and Methods. Bark extracts of these plants (1 and 25 μg/mL) were added 3 hours...”
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“... calcareum) and a homeopathic added to broiler feed has a hepatoprotective effect capable of minimizing the...”
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“... to be a high quality product by producers and consumers, mainly because of the superior taste and structure...”
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“... Cymbopogon citratus the higher migration occurred at ethanol 50%, on the other hand, for Aloysia citrodora...”
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“... thawing, a decrease of spermatic force and motility in both extenders was observed, where the BTS...”
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“... analyses were performed. The results indicated that concentrated salty yoghurt formulations presented high...”
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“... the treatment with RE resulted in a decrease in the microbial numbers by 2.5 log units for TMAB number...”
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“...Semen cryopreservation is responsible for decrease the gamete fertility, due to structural and...”
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“...3, while both CaCl2 and NaCl resulted in slight decreases in pH. The dissolution of MPR was higher overall...”
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“...Mill scale (MS) is a iron-rich waste generated in the wire drawing process with high iron content...”
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“...) ability to identify, measure and classify choroidal nevi, and its correlation with high-risk features...”
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Assuntos: “...Electro-based processes...”
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Assuntos: “...Value Added Intellectual Coefficient (VAIC)...”
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“... in food products with high fat contents like mayonnaises. The aim of this work was to study the effect...”
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