Showing 161 - 180 results of 21,342 for search '(( ((significant risks) OR (significant time)) decrease ) OR ( significant decrease decrease ))', query time: 0.62s Refine Results
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    Ecological and Health Risk Mediated by Micro(nano)plastics Aging Process: Perspectives and Challenges by Kexiao Song (13003200)

    Published 2025
    “…The changes in the physical and chemical characteristics of aged MNPs significantly influence their environmental behavior by releasing additives, forming byproducts, and adsorbing contaminants. …”
  3. 163

    Ecological and Health Risk Mediated by Micro(nano)plastics Aging Process: Perspectives and Challenges by Kexiao Song (13003200)

    Published 2025
    “…The changes in the physical and chemical characteristics of aged MNPs significantly influence their environmental behavior by releasing additives, forming byproducts, and adsorbing contaminants. …”
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    Average % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for brown non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked. by Indrani Bera (804948)

    Published 2024
    “…<p>Average % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for brown non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…”
  17. 177

    Average of % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for garbanzo non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked. by Indrani Bera (804948)

    Published 2024
    “…<p>Average of % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for garbanzo non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…”
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