بدائل البحث:
significant decrease » significant increase (توسيع البحث), significantly increased (توسيع البحث)
content increases » content increased (توسيع البحث)
increases » increaseds (توسيع البحث)
increase » increased (توسيع البحث)
significant decrease » significant increase (توسيع البحث), significantly increased (توسيع البحث)
content increases » content increased (توسيع البحث)
increases » increaseds (توسيع البحث)
increase » increased (توسيع البحث)
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Cinacalcet administered early in the inactive phase markedly decrease parathyroid Ki-67 index.
منشور في 2025الموضوعات: -
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Trend of resistivity changes with increasing water content at different LNAPL contents.
منشور في 2025الموضوعات: -
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Supplementary file 1_Water stress reduces cellulose deposition in the cell wall and increases wax content, resulting in decreased fiber quality.docx
منشور في 2025"…At 30 DPA, compared to the WW treatment, the sucrose contents in SD217 and XC7 fibers decreased by 18.66% and 12.85%, while cellulose contents dropped by 9.91% and 17.17%, respectively, resulting in a significant decrease in the thickness of the cell walls by 10.59% and 9.50% respectively. …"
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Supplementary file 2_Water stress reduces cellulose deposition in the cell wall and increases wax content, resulting in decreased fiber quality.xlsx
منشور في 2025"…At 30 DPA, compared to the WW treatment, the sucrose contents in SD217 and XC7 fibers decreased by 18.66% and 12.85%, while cellulose contents dropped by 9.91% and 17.17%, respectively, resulting in a significant decrease in the thickness of the cell walls by 10.59% and 9.50% respectively. …"
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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 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 trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…"
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