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increased lipid » increases lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
the processing » the process (Expand search), image processing (Expand search)
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urea decrease » urea increases (Expand search), the decrease (Expand search), or decrease (Expand search)
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decrease pro » decrease or (Expand search), decrease food (Expand search), decrease treg (Expand search)
pro decrease » to decrease (Expand search), or decrease (Expand search), price decrease (Expand search)
increased lipid » increases lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
the processing » the process (Expand search), image processing (Expand search)
decrease urea » decrease treg (Expand search), decrease burden (Expand search), decreases areas (Expand search)
urea decrease » urea increases (Expand search), the decrease (Expand search), or decrease (Expand search)
decrease the » decreases the (Expand search), decrease in (Expand search), decrease of (Expand search)
decrease pro » decrease or (Expand search), decrease food (Expand search), decrease treg (Expand search)
pro decrease » to decrease (Expand search), or decrease (Expand search), price decrease (Expand search)
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Subjects:
“...Protein Processing, Post-Translational...”
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Article
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“... the processing and storage practices of BB are not suitable, significant losses in its nutritional...”
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“...-chemical properties, microbiological, and sensory characteristics were assessed. As the myopathy increased...”
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“... (-21 [-50 to 19] vs 1.5 [-26 to 38] ng/mL, p = 0.06). NT-pro BNP and weight also had a greater decrease in the spironolactone group. The proportion...”
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“... of 4 g / kg of chitosan). The additives increased triglycerides and decreased urea compared to the control group, as well...”
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“... of this study was evaluate the effect of B. forficata on in vitro lipid peroxidation induced by pro...”
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Master thesis