Search alternatives:
mg decrease » _ decrease (Expand Search), nn decrease (Expand Search), mean decrease (Expand Search)
ng decrease » nn decrease (Expand Search), _ decrease (Expand Search), gy decreased (Expand Search)
we decrease » _ decrease (Expand Search), nn decrease (Expand Search), mean decrease (Expand Search)
a decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
5 mg » 5 mm (Expand Search)
mg decrease » _ decrease (Expand Search), nn decrease (Expand Search), mean decrease (Expand Search)
ng decrease » nn decrease (Expand Search), _ decrease (Expand Search), gy decreased (Expand Search)
we decrease » _ decrease (Expand Search), nn decrease (Expand Search), mean decrease (Expand Search)
a decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
5 mg » 5 mm (Expand Search)
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Stability of Plasmonic Mg-MgO Core–Shell Nanoparticles in Gas-Phase Oxidative Environments
Published 2024“…Furthermore, we show that the reactivity of Mg-MgO nanoplates with water vapor (3.5 vol % in N<sub>2</sub>) decreases with temperature, with no oxidation of the Mg core detected from 200 to 400 °C. …”
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Stability of Plasmonic Mg-MgO Core–Shell Nanoparticles in Gas-Phase Oxidative Environments
Published 2024“…Furthermore, we show that the reactivity of Mg-MgO nanoplates with water vapor (3.5 vol % in N<sub>2</sub>) decreases with temperature, with no oxidation of the Mg core detected from 200 to 400 °C. …”
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289
Stability of Plasmonic Mg-MgO Core–Shell Nanoparticles in Gas-Phase Oxidative Environments
Published 2024“…Furthermore, we show that the reactivity of Mg-MgO nanoplates with water vapor (3.5 vol % in N<sub>2</sub>) decreases with temperature, with no oxidation of the Mg core detected from 200 to 400 °C. …”
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Nitrogen nutrition is a key modulator of the sugar and organic acid content in citrus fruit
Published 2019“…Sucrose and ascorbic acid content increased (8.46 to 50.97 mg g<sup>-1</sup> and 8.16 to 27.39 mg g<sup>-1</sup>, respectively), while citric acid content decreased (90.81 to 0.02 mg g<sup>-1</sup>). …”