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step decrease » sizes decrease (Expand Search), teer decrease (Expand Search), we decrease (Expand Search)
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a step » _ step (Expand Search)
step decrease » sizes decrease (Expand Search), teer decrease (Expand Search), we decrease (Expand Search)
ng decrease » nn decrease (Expand Search), _ decrease (Expand Search), we decrease (Expand Search)
a decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
a step » _ step (Expand Search)
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4861
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4862
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4863
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4864
Morphology, Growth Kinetics, and Porous Structure of Surfactant-Promoted Gas Hydrates: Roles of Subcooling and Surfactant Formulation
Published 2025“…The porosity and pore sizes of the resulting porous structure decrease with increasing subcooling, down to values in the range of 40–50% and a few microns for the highest subcooling investigated (≈10 K). …”
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4865
Morphology, Growth Kinetics, and Porous Structure of Surfactant-Promoted Gas Hydrates: Roles of Subcooling and Surfactant Formulation
Published 2025“…The porosity and pore sizes of the resulting porous structure decrease with increasing subcooling, down to values in the range of 40–50% and a few microns for the highest subcooling investigated (≈10 K). …”
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4866
Morphology, Growth Kinetics, and Porous Structure of Surfactant-Promoted Gas Hydrates: Roles of Subcooling and Surfactant Formulation
Published 2025“…The porosity and pore sizes of the resulting porous structure decrease with increasing subcooling, down to values in the range of 40–50% and a few microns for the highest subcooling investigated (≈10 K). …”
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4867
Morphology, Growth Kinetics, and Porous Structure of Surfactant-Promoted Gas Hydrates: Roles of Subcooling and Surfactant Formulation
Published 2025“…The porosity and pore sizes of the resulting porous structure decrease with increasing subcooling, down to values in the range of 40–50% and a few microns for the highest subcooling investigated (≈10 K). …”
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4868
Morphology, Growth Kinetics, and Porous Structure of Surfactant-Promoted Gas Hydrates: Roles of Subcooling and Surfactant Formulation
Published 2025“…The porosity and pore sizes of the resulting porous structure decrease with increasing subcooling, down to values in the range of 40–50% and a few microns for the highest subcooling investigated (≈10 K). …”
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4869
Morphology, Growth Kinetics, and Porous Structure of Surfactant-Promoted Gas Hydrates: Roles of Subcooling and Surfactant Formulation
Published 2025“…The porosity and pore sizes of the resulting porous structure decrease with increasing subcooling, down to values in the range of 40–50% and a few microns for the highest subcooling investigated (≈10 K). …”
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4870
Morphology, Growth Kinetics, and Porous Structure of Surfactant-Promoted Gas Hydrates: Roles of Subcooling and Surfactant Formulation
Published 2025“…The porosity and pore sizes of the resulting porous structure decrease with increasing subcooling, down to values in the range of 40–50% and a few microns for the highest subcooling investigated (≈10 K). …”
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4871
Morphology, Growth Kinetics, and Porous Structure of Surfactant-Promoted Gas Hydrates: Roles of Subcooling and Surfactant Formulation
Published 2025“…The porosity and pore sizes of the resulting porous structure decrease with increasing subcooling, down to values in the range of 40–50% and a few microns for the highest subcooling investigated (≈10 K). …”
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4872
Morphology, Growth Kinetics, and Porous Structure of Surfactant-Promoted Gas Hydrates: Roles of Subcooling and Surfactant Formulation
Published 2025“…The porosity and pore sizes of the resulting porous structure decrease with increasing subcooling, down to values in the range of 40–50% and a few microns for the highest subcooling investigated (≈10 K). …”
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4873
Measures.
Published 2024“…After the Challenge, participants increased in awareness of global issues, and engagement with others, but also showed a small but significant decrease in respect for people from other cultural backgrounds. …”
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4874
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4875
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4876
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4877
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4878
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4879
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>). …”
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4880