Showing 61 - 80 results of 28,557 for search '(( significant content increased ) OR ( significantly ((affect decrease) OR (largest decrease)) ))', query time: 0.44s Refine Results
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    Table_1_Thinning can increase shrub diversity and decrease herb diversity by regulating light and soil environments.docx by Jiatong Yu (13202610)

    Published 2022
    “…The results showed that compared with CK, thinning significantly increased the photosynthetically active radiation (PAR) and the light quality (R/FR) (p < 0.05), while decreased the contents of soil total nitrogen (TN), total phosphorous (TP), organic matter (OM), nitrate nitrogen (NN), ammonia nitrogen (AN) and pH. …”
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    Image_1_Thinning can increase shrub diversity and decrease herb diversity by regulating light and soil environments.jpg by Jiatong Yu (13202610)

    Published 2022
    “…The results showed that compared with CK, thinning significantly increased the photosynthetically active radiation (PAR) and the light quality (R/FR) (p < 0.05), while decreased the contents of soil total nitrogen (TN), total phosphorous (TP), organic matter (OM), nitrate nitrogen (NN), ammonia nitrogen (AN) and pH. …”
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    Networks of affect states: Significant paths. by Anna Kuranova (8460411)

    Published 2021
    “…<p>In this figure, affect states networks are visualized for the Stable and the Increase groups. …”
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    Data_Sheet_1_Flavor-Related Quality Attributes of Ripe Tomatoes Are Not Significantly Affected Under Two Common Household Conditions.docx by Larissa Kanski (8830919)

    Published 2020
    “…The fructose and glucose concentrations did not vary significantly, while the content of total soluble solids increased during both storage regimes. …”
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    DataSheet1_The OsGAPC3 mutation significantly affects grain quality traits and improves the nutritional quality of rice.docx by Bo Peng (273834)

    Published 2024
    “…The number and volume of type-II protein bodies in the endosperm of the OsGAPC3 mutants, and GPC increase significantly. We report significant increases in chalkiness area and degree, and decreases for starch content, gel consistency, and taste value. …”
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