Search alternatives:
ns decrease » _ decrease (Expand Search), we decrease (Expand Search), use decreased (Expand Search)
nn decrease » _ decrease (Expand Search), mean decrease (Expand Search), gy decreased (Expand Search)
0 decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
a decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
01 0 » 0 0 (Expand Search), 1 0 (Expand Search), 01 1 (Expand Search)
ns decrease » _ decrease (Expand Search), we decrease (Expand Search), use decreased (Expand Search)
nn decrease » _ decrease (Expand Search), mean decrease (Expand Search), gy decreased (Expand Search)
0 decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
a decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
01 0 » 0 0 (Expand Search), 1 0 (Expand Search), 01 1 (Expand Search)
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281
Microstructure and Dielectric Behavior of Ytterbium Doped BaZr0.1Ti0.9O3 Ceramics
Published 2022“…<div><p>BaZr0.1Ti0.9O3 ceramics of perovskite structure are prepared by solid state reaction method with addition of x Yb2O3 (x= 0.0, 0.1, 0.3, 0.5 and 0.7 mol%), respectively, and their dielectric properties are investigated. …”
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282
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.
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.…”
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283
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.
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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