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increased lipid » increases lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
l processada » _ processada (Expandir a busca), _ processadas (Expandir a busca), l processados (Expandir a busca)
decrease can » decrease in (Expandir a busca), decrease and (Expandir a busca), decrease at (Expandir a busca)
can decrease » can increase (Expandir a busca), and decrease (Expandir a busca), to decrease (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
increased lipid » increases lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
l processada » _ processada (Expandir a busca), _ processadas (Expandir a busca), l processados (Expandir a busca)
decrease can » decrease in (Expandir a busca), decrease and (Expandir a busca), decrease at (Expandir a busca)
can decrease » can increase (Expandir a busca), and decrease (Expandir a busca), to decrease (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
1
“...Global climate changes are responsible for the increased frequency of episodes of drought and high...”
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Tese
2
3
“... os reguladores do processo de adipogênese, como o receptor ativado por proliferador de peroxissomo (PPARy...”
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Dissertação
4
5
6
“... Rubisco activation state. Water stress increased the lipid peroxidation and H2O2 content, inducing...”
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Tese
8
9
“... temperature results in higher Hg absorption and increased damage to lipid, protein and DNA in A. anguilla gill...”
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10
11
12
“...Ãtulo 4 foi avaliar as modificaÃÃes fisiolÃgicas e bioquÃmicas em relaÃÃo aos processos fotossintÃticos em cana...”
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Tese
13
14
15
16
“... at 70, 90 and 100% FL. It can be concluded that the volumetric production of biogas (VPB) increased, but the...”
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Tese
17
“...Global climate changes are responsible for the increased frequency of episodes of drought and high...”
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Tese
18
19
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... delicacy with a salt content of 3 –6% and a pH greater than 5. This process has been applied to fish such...”Acessar documento
Dissertação
20
“... TIBC decreases because of changes in lipid metabolism and acute response in the liver. Blood Fe, TIBC...”
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Artigo