Search alternatives:
marked decrease » marked increase (Expand Search)
non decrease » nn decrease (Expand Search), point decrease (Expand Search), note decreased (Expand Search)
0 non » _ non (Expand Search), a non (Expand Search), 3 non (Expand Search)
marked decrease » marked increase (Expand Search)
non decrease » nn decrease (Expand Search), point decrease (Expand Search), note decreased (Expand Search)
0 non » _ non (Expand Search), a non (Expand Search), 3 non (Expand Search)
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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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The introduction of mutualisms into assembled communities increases their connectance and complexity while decreasing their richness.
Published 2025“…Handling times for mutualism and consumer-resource were 0.1.</p>…”
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(A) Auxiliary marking points to ensure complete and accurate seating of the prosthesis.
Published 2025Subjects: -
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