بدائل البحث:
greater decrease » greatest decrease (توسيع البحث), greater increase (توسيع البحث), greater disease (توسيع البحث)
significant non » significant gap (توسيع البحث), significant amount (توسيع البحث)
green decrease » mean decrease (توسيع البحث), teer decrease (توسيع البحث), greatest decrease (توسيع البحث)
non decrease » nn decrease (توسيع البحث), point decrease (توسيع البحث), note decreased (توسيع البحث)
greater decrease » greatest decrease (توسيع البحث), greater increase (توسيع البحث), greater disease (توسيع البحث)
significant non » significant gap (توسيع البحث), significant amount (توسيع البحث)
green decrease » mean decrease (توسيع البحث), teer decrease (توسيع البحث), greatest decrease (توسيع البحث)
non decrease » nn decrease (توسيع البحث), point decrease (توسيع البحث), note decreased (توسيع البحث)
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Validation of genetic markers for risk of OA or knee OA for decrease in minJSW.
منشور في 2025"…The red line represents the significance threshold (<i>P < </i>5 × 10<sup>−8</sup>). …"
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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.
منشور في 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.
منشور في 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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