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ns decrease » _ decrease (Expand Search), a decrease (Expand Search), use decreased (Expand Search)
nn decrease » _ decrease (Expand Search), a decrease (Expand Search), mean decrease (Expand Search)
we decrease » _ decrease (Expand Search), a decrease (Expand Search), mean decrease (Expand Search)
0 decrease » _ decrease (Expand Search), a decrease (Expand Search), _ decreased (Expand Search)
05 0 » 0 0 (Expand Search), 01 0 (Expand Search)
ns decrease » _ decrease (Expand Search), a decrease (Expand Search), use decreased (Expand Search)
nn decrease » _ decrease (Expand Search), a decrease (Expand Search), mean decrease (Expand Search)
we decrease » _ decrease (Expand Search), a decrease (Expand Search), mean decrease (Expand Search)
0 decrease » _ decrease (Expand Search), a decrease (Expand Search), _ decreased (Expand Search)
05 0 » 0 0 (Expand Search), 01 0 (Expand Search)
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Image_1_Decrease in Serum Urate Level Is Associated With Loss of Visceral Fat in Male Gout Patients.tif
Published 2021“…</p>Results<p>ULT resulted in a mean (standard deviation) decrease in SU level (464.22 ± 110.21 μmol/L at baseline, 360.93 ± 91.66 μmol/L at the final visit, p <0.001) accompanied by a decrease in median (interquartile range) VFA [97.30 (81.15–118.55) at baseline, 90.90 (75.85–110.05) at the final visit, p < 0.001]. …”
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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.
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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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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